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Vegetarian, Americas

Mexican fava bean soup

Mexican fava bean soup, or sopa de habas, is a vegetarian dish for 4 people, ready in 50 minutes, easy to make and costs €1.60 per serving. The trick is mashing part of the favas at the end of cooking, which thickens the soup naturally with no flour or cream. Cumin, tomato and cilantro give it its Mexican flavor, and tortillas are there for scooping.

A thick, fragrant sopa de habas, with cumin, tomato and cilantro, plus tortillas for scooping.

Mexican fava bean soup
Total time
50 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring

This soup has the texture of a rustic puree, thick but still a bit chunky thanks to the third of favas left whole. Cumin bloomed in hot oil flavors the whole base, tomato brings acidity, and fresh cilantro adds a bright note right before serving. A squeeze of lime wakes everything up just before you dig in.

It is a soup for a meatless weeknight, or for a winter Sunday when you want something warming but not heavy. Mon Chou designed it for anyone who wants to cook more with legumes without spending hours in the kitchen, since shelled frozen favas save real time. It also works well for guests curious about Mexican cooking beyond tacos.

The ingredients

4 people

Frozen foods

  • Shelled frozen fava beans 800 g

Fruits and vegetables

  • Ripe tomatoes 400 g
  • Onion 1
  • Garlic 3 cloves
  • Cilantro 1 bunch
  • Lime 1

Pantry

  • Cuminoften in the pantry 1 tsp
  • Vegetable brothoften in the pantry 1 l
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Corn tortillas 8

The step by step recipe

  1. Cook the chopped onion and garlic in the oil with the cumin until the onion turns translucent. 6 min

    Cumin releases its flavor in hot oil, not in liquid.

  2. Add the diced tomatoes and let them break down. 8 min

    If the tomatoes are firm, add a spoonful of tomato paste.

  3. Pour in the favas and broth, season with salt and pepper, and simmer gently. 20 min

    If using dried favas, soak them overnight and cook for about an hour.

  4. Mash some of the favas with a fork or an immersion blender to thicken the soup.

    Leave a third of the beans whole, the contrast between smooth and whole beans gives the soup body.

  5. Serve piping hot with chopped cilantro, a squeeze of lime, and warmed tortillas.

    A drizzle of raw olive oil in the bowl adds richness.

Our tips to get it right

  • Pick tomatoes that are very ripe, almost soft, they break down faster and give a smoother base.
  • Taste the broth before adding salt, some store bought broths are already quite salty.
  • Warm the tortillas dry in a hot skillet for a few seconds per side, they turn soft and fragrant.

The variations

  • Swap the frozen favas for dried favas soaked overnight, and cook for an hour instead of 20 minutes.
  • Add a seeded green chile with the onion for a spicier version.
  • For kids, serve the soup fully blended and without cilantro, with tortillas cut into small triangles for dipping.

What to serve it with

  • Warmed corn tortillas for scooping
  • Mashed avocado with a squeeze of lime
  • Sparkling water with lime

Storage

The soup keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the fresh cilantro or lime, which you should add just before serving. Reheat gently on the stove, adding a splash of water if it has thickened too much.

Questions about this dish

Can I use canned favas instead of frozen ones?

Yes, drain and rinse two cans of fava beans and add them straight to the broth. Cut the cooking time to 10 minutes since they are already tender.

How do I thicken the soup without an immersion blender?

Just mash a ladleful of favas with a fork against the side of the pot, then stir to combine. The result is a bit more rustic but just as thick.

Can this soup be made ahead of time?

Yes, it actually tastes better reheated the next day once the flavors have mingled. Prepare the base without the cilantro and lime, and add those just before serving.

What can replace cilantro if I don't like its taste?

Flat leaf parsley gives a similar freshness without the soapy edge some people taste in cilantro. Add a bit more lime juice to make up for the missing aroma.

How long does it take to make a Mexican fava bean soup?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Mexican fava bean soup?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Mexican fava bean soup cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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