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Fava Bean Soup with Crunch Toasts and Pasilla Crisps

6 servings
Sopa de Habas con Pan Tostado y Chile Pasilla


  • 1 pound fava beans, peeled and dried
  • 12 cups chicken broth
  • 1 pound ripe Roma tomatoes, quartered
  • 1/2 cup white onion, roughly chopped
  • 2 garlic cloves, peeled
  • 3 tablespoons safflower oil, corn or vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cumin
  • 2 pasilla chiles, stemmed, seeded, and cut into small strips and quickly fried
  • 6 diagonal slices of bolillo, telera or baguette, lightly brushed with oil and toasted
  • Olive oil to brush over the toast

To Prepare

  • In a bowl, cover the fava beans with cold water and let them soak anywhere from 2 hours to overnight. Drain. Place the lima beans and chicken broth in a large soup pot set over medium heat. Let it come to a medium simmer with the lid ajar and cook until the beans are thoroughly cooked and tender, about 50 to 55 minutes. Turn off the heat and let them cool a little bit. Puree in batches in the blender. Place in a container or a large bowl.
  • Meanwhile, puree the tomatoes along with the onion and garlic until smooth. In a large soup pot, heat 3 tablespoons oil over medium-high heat. Once it is hot, but not smoking, pour in the tomato puree. Let it cook, stirring occasionally, until it deepens in color and thickens, about 5 to 6 minutes. Pour in the lime bean puree. Sprinkle the salt and black pepper, and continue cooking for about 8 to 10 minutes, until all of the flavors have combined.
  • Ladle the soup in individual bowls. Garnish with a piece of toast, brushed with olive oil, and sprinkle some crunchy chile strips on top.
  • Note: To make the chile crisps, quickly fry the chile pieces in a saute pan with 1/4" oil set over medium heat. Once oil is hot but not smoking, quickly fry the crisps, literally 2 seconds, remove and place on a plate covered with paper towel.