Ingredients for 4:
- 1 kilogram of green broad beans
- 2 tomatoes
- ½ onion
- 1 dried chile de árbol
- 2 garlic cloves
- 1 pinch of salt to taste
- 1 tablespoon chicken bouillon powder
- 1½ liters of water
- Oil
Preparation:
1. Clean the bean pods, remove the first layer of the broad bean with a knife or with your own fingers to free the seed and reserve. You can leave it unpeeled, although for some the taste may be a bit bitter.
2. In a pot with hot water, place the tomatoes and leave them for a maximum of 2 minutes so that the skin softens and is easy to remove. After the indicated time, remove the hot water and add cold water, wait for it to cool slightly and peel the tomatoes. (You can skip this step)
3. Chop the tomatoes into small cubes and set them aside while you continue with the broad bean soup recipe.
4. Chop the garlic cloves, the onion and the chile de árbol. Try to make the onion similar in size to the tomato.
5. In a pot with a tablespoon of oil, fry the onion, garlic and chile de árbol until lightly golden.
6. Add the chopped tomato, a tablespoon of chicken bouillon powder and cook for 5 minutes.
7. Add a liter and a half of water and the broad beans, season with salt to taste, cover and cook over medium heat for 10 minutes.