Fava bean soup - Ecuadorian locro de habas
User Reviews
5
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Course
Soup
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Cuisine
South American, Ecuadorian
Fava bean soup - Ecuadorian locro de habas
Description
Fava bean soup, known as Ecuadorian locro de habas, highlights fresh fava beans peeled twice for tenderness. Its base features sautéed onions and garlic cooked with peeled Roma tomatoes and spices including cumin, achiote, and chili powder, providing gentle warmth and color. Potatoes simmer with the beans until soft, and some are mashed to thicken the soup.
The creamy element comes from whisked milk and eggs stirred into the hot soup, enriching the texture without making it heavy. Crumbled queso fresco mixed in offers a slight saltiness and crumbly texture, complemented by chopped cilantro sprinkled on top for a herbal hint. This soup is traditionally served warm alongside sliced avocado and aji hot sauce to add a bright, spicy kick according to taste.
This comforting bean soup works well as a filling lunch or dinner starter, its smooth and chunky textures balancing well with simple sides. The seasoning allows the fresh fava beans and potatoes to shine through while enhancing the overall depth. It captures the essence of Ecuadorian flavors in a gently spiced, creamy bean soup.
Ingredients
- 4 cups fava beans from about 4 lbs of whole fava pods, twice peeled, fresh
- 2 tbs neutral cooking oil generic cooking oil
- 4 garlic crushed, cloves
- 2 cups onion about 1 whole onion, white, diced
- 2 Roma tomato peeled, seeded and chopped
- ½ tbs cumin ground
- ½ tsp achiote powder ground
- 1 tsp chili powder
- 3 potatoes peeled and chopped in medium chunks, about 3cups, large, gold variety
- 6 cups water or broth
- ½ cup milk
- 3 egg lightly beaten
- 1 ½ cups queso fresco can substitute with feta cheese, but most supermarkets now have some type of queso fresco available, crumbled
- 3 tbs cilantro or parsley; finely chopped
- salt to taste
To serve:
- aji hot sauce
- avocado slices
Instructions
- Heat the oil in a large saucepan and add the chopped onion, cook for about 5 minutes
- Add the crushed garlic, cook for another 2 minutes
- Add the chopped tomatoes, cumin, hot pepper powder or chili powder, achiote powder and salt, mix well and cook for another 3 minutes
- Add the potatoes and the water or broth, bring to a boil.
- Reduce heat to simmer and add 2 cups of the twice peeled fava beans, cook until the potatoes are soft, about 25 minutes.
- Use a potato masher to soften and crumble the potato chunks.
- Add the remaining 2 cups of fava beans and cook for about 5 minutes, stirring occasionally.
- Whisk the milk and the eggs together, stir this mixture into the soup.
- Stir in the crumbled queso fresco.
- Sprinkle with the chopped cilantro or parsley and serve warm with hot sauce and avocado.
User Reviews
Overall Rating
5
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