Seasoned with saffron, cumin, and a touch of mild Guajillo Chile Powder, this recipe makes excellent use of our convenient Granulated Fine Habas, cutting prep time in half. This hearty and warming soup includes a classic aromatic Mexican base called "recado," a purée of tomato, onion and garlic that is sautéed before it's added to the soup.
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients
Makes 4 servings
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4 Cups Vegetable Broth
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1 1/2 Cups Fine Granulated Habas
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1 Tomato, chopped
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1/2 Small Onion, chopped
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1 Clove Garlic, minced
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1 Teaspoon Guajillo Chile Powder
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1 Tablespoon Olive Oil
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1/2 Teaspoon Ground Cumin
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1/4 Teaspoon Saffron Threads
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Salt And Ground Black Pepper
Directions
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Bring broth to a boil in large stock pot, and stir in Granulated Fine Habas. Reduce heat to medium-low, and cook until creamy, about 5 minutes.
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Meanwhile, combine tomato, onion, garlic and chile powder in food processor, and purée until smooth.
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Heat olive oil in saucepan, and add puréed tomato mixture. Cook for 5 minutes, stirring occasionally, until thickened. Add cumin and saffron, and stir to blend.
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Add heated purée mixture to cooked habas, and simmer 10 minutes.
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Season to taste with salt and black pepper. Garnish with chopped cilantro and crumbled queso fresco.