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Fava bean soup - Ecuadorian locro de habas

This fava bean soup or Ecuadorian locro de habas is a hearty soup made with fava beans, potatoes, milk, eggs, cheese, onions, garlic, tomatoes, cumin, hot pepper, and cilantro.

Course: Soup
Cuisine: South American , Ecuadorian

Ingredients

  • 4 cups twice peeled fresh fava beans from about 4 lbs of whole fava pods
  • 2 tbs oil
  • 4 garlic cloves crushed
  • 2 cups diced white onion about 1 whole onion
  • 2 roma tomatoes peeled, seeded and chopped
  • ½ tbs ground cumin
  • ½ tsp ground achiote powder
  • 1 tsp chili powder
  • 3 large gold potatoes peeled and chopped in medium chunks, about 3cups
  • 6 cups water or broth
  • ½ cup milk
  • 3 eggs lightly beaten
  • 1 ½ cups Crumbled queso fresco can substitute with feta cheese, but most supermarkets now have some type of queso fresco available
  • 3 tbs finely chopped cilantro or parsley
  • salt to taste
To serve:
  • Aji hot sauce
  • avocado slices

Instructions

    Cup of Yum
  1. Heat the oil in a large saucepan and add the chopped onion, cook for about 5 minutes
  2. Add the crushed garlic, cook for another 2 minutes
  3. Add the chopped tomatoes, cumin, hot pepper powder or chili powder, achiote powder and salt, mix well and cook for another 3 minutes
  4. Add the potatoes and the water or broth, bring to a boil.
  5. Reduce heat to simmer and add 2 cups of the twice peeled fava beans, cook until the potatoes are soft, about 25 minutes.
  6. Use a potato masher to soften and crumble the potato chunks.
  7. Add the remaining 2 cups of fava beans and cook for about 5 minutes, stirring occasionally.
  8. Whisk the milk and the eggs together, stir this mixture into the soup.
  9. Stir in the crumbled queso fresco.
  10. Sprinkle with the chopped cilantro or parsley and serve warm with hot sauce and avocado.