1 no ingredients
Directions
2 cups large broad beans, soaked for
about 24 hours I Tablespoon olive oil 2 medium onions, chopped 4
cloves garlic, crushed I hot pepper, finely chopped 2 medium
tomatoes, chopped into small
pieces I medium carrot, finely chopped I medium potato, diced into
1/2-inch
cubes 1/2 c finely chopped coriander leaves 2 teaspoons salt 1
teaspoon pepper 1 teaspoon cumin 8 cups water Drain beans, remove
skins, and set beans aside.
Heat oil in a saucepan; then sout6 onions, garlic, and hot pepper
for 10 minutes. Add remaining ingredients and bring to boil. Cover
and cook over medium heat for 1 hour or until broad beans are
well-cooked, stirring a few times and adding more water if necessary.
Note: 4 cups of pre-cooked fava beans can be substituted for the 2
cups of dry beans. If the cooked fava beans are used, cook the soup
for only about 40 minutes.
Servings: 8 servings
Broad Bean & Vegetable Soup - Shawrbat Fool Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Vegetable
The History of Recipes
Historians have proved the existance of recipes way back into the distant past, in truth as far into history as ancient Egypt, and quite possibly further than that. However, in the main part, these old recipes were just simple pictorial recipes for preparing food.
Closer to modern times, we have two interesting recipe books from the fourteenth century - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the rich and wealthy people of the period. By the time we get to the twentieth century, cooking books are starting to become popular due to better eduction, people having increased free time and having more money to spend. |
We hope you enjoy this Broad Bean & Vegetable Soup Shawrbat Fool recipe.
