Caldo de Habas Mexico
Lenten Mexican fava bean soup with chile ancho and epazote — a nourishing meat-free tradition with 18g plant protein per bowl.
📅March 12, 2026
10mPrep
40mCook
4Servings
⭐ 4.6Rating
🍲Nutrition Facts (per serving)
Protein 26%Fat 19%Carbs 55%
260kcalCalories
18gProtein
6gFat
38gCarbs
12gFiber
Ingredients
- 300 gdried split fava beans
- 2 wholeancho chile deseeded
- 1 wholeonion
- 3 wholegarlic cloves
- 15 gfresh epazote or cilantro
- 20 mlolive oil
- 5 gsalt
Instructions
- Soak fava beans overnight; drain.
- Simmer fava beans with 1.5L water and onion 30 min.
- Toast and soak ancho chile; blend with garlic; fry purée in oil 5 min.
- Add chile purée and epazote to beans; cook 10 min.
- Season; serve with lime and tostadas.
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