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 Ecuadorian, Latin
Keyword Fava bean soup, Locro de habas
Author Layla Pujol
Ingredients
4cupstwice peeled fresh fava beansfrom about 4 lbs of whole fava pods
2tbsoil
4garlic clovescrushed
2cupsdiced white onionabout 1 whole onion
2roma tomatoespeeled, seeded and chopped
½tbsground cumin
½tspground achiote powder
1tspchili powder
3large gold potatoespeeled and chopped in medium chunks, about 3cups
6cupswater or broth
½cupmilk
3eggslightly beaten
1 ½cupscrumbled queso frescocan substitute with feta cheese, but most supermarkets now have some type of queso fresco available