Broad [Fava or Lima] Bean Soup (Caldo Haba) recipe
information
This hearty, filling soup contains the popular Spanish ingredients of broad (fava or lima) beans, Serrano ham and chorizo sausage. If you cannot obtain Serrano, any other type of ham may be substituted.
ingredients
2 1/2 litres (4 pints) 5 pints Water
225 g (8 oz) 1 1/3 cups Broad beans (fava or lima beans), soaked in cold water overnight and drained
225 g (8 oz) Serrano ham
1 Medium onion, chopped
Salt and pepper to taste
175 g (6 oz) Chorizo sausage
1 Small turnip, chopped
2 Potatoes, chopped
225 g (8 oz) 1 1/3 cups Broad beans (fava or lima beans), soaked in cold water overnight and drained
225 g (8 oz) Serrano ham
1 Medium onion, chopped
Salt and pepper to taste
175 g (6 oz) Chorizo sausage
1 Small turnip, chopped
2 Potatoes, chopped
method
1. Pour the water into a large saucepan and add the beans. Bring to the boil and boil for 2 minutes, skimming any scum from the surface of the soup. Cover the pan, remove from the heat and set aside for 1 1/2 hours.
2. Return the pan to the heat and add the ham, onion and seasoning. Bring to the boil, skimming off any scum which rises to the surface. Reduce the heat to low, half-cover the pan and simmer for 1 1/2 hours.
3. Prick the chorizo in one or two places with a fork and add to the soup with the remaining ingredients. Simmer for a further 30 minutes or until the potatoes are cooked and tender.
4. Using a slotted spoon, transfer the ham and chorizo to a chopping board and, when they are cool enough to handle, cut them into bite-sized pieces. Return them to the soup and simmer gently until they are heated through.
5. Transfer to a warmed tureen and serve at once.
2. Return the pan to the heat and add the ham, onion and seasoning. Bring to the boil, skimming off any scum which rises to the surface. Reduce the heat to low, half-cover the pan and simmer for 1 1/2 hours.
3. Prick the chorizo in one or two places with a fork and add to the soup with the remaining ingredients. Simmer for a further 30 minutes or until the potatoes are cooked and tender.
4. Using a slotted spoon, transfer the ham and chorizo to a chopping board and, when they are cool enough to handle, cut them into bite-sized pieces. Return them to the soup and simmer gently until they are heated through.
5. Transfer to a warmed tureen and serve at once.
serving amount
serves 6
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