image: https://roux.roo.lol/recipe-images/dried-fava-soup.webp
---
title: Dried Fava Soup with Mint and Guajillo Chiles
prep_time: 10 minutes
cook_time: 100 minutes
category: Soup
tags:
  - vegetarian
  - vegan-optional
  - mexican-inspired
  - beans
  - soup
description: A slow-simmered dried fava bean soup with roasted tomatoes, garlic, and onion, finished with mint and cilantro and topped with a tangy quick-pickled guajillo chile mixture.
source: 101 Cookbooks (adapted from Rick Bayless’s Mexican Kitchen)
---

Make sure the @hulled dried fava bean{1%lb} are clean and free of dirt, then rinse them well.
Place the beans in a #large soup pot and cover with @vegetable broth{8%cup}.
Simmer over medium-low heat, partially covered, until very tender and beginning to fall apart {60%minute}.

While the beans simmer, place the unpeeled @garlic clove{6} in a #heavy skillet over medium heat.
Roast, turning occasionally, until black spots form and the cloves are soft {15%minute}.
Let cool slightly, remove the skins, finely chop the garlic, and set aside.

Arrange the sliced @white onion{1} in a single layer on a rimmed #baking sheet.
Place about 4 inches under a hot #broiler and broil until soft and deeply browned, about {4–5%minute} per side.
Remove, let cool slightly, then finely chop.

Using the same baking sheet, place the @ripe tomato{1.5%lb} under the broiler.
Roast until blackened on one side {6%minute}, flip, and roast the other side {6%minute}.
Let cool slightly, peel, chop, and reserve all juices.

Add the chopped garlic, onion, tomatoes, and tomato juices to the pot with the beans.
Continue simmering until the beans reach the consistency of a coarse purée {15–30%minute}.

While the soup simmers, cut the @dried guajillo chile{6} into small confetti-shaped pieces using scissors or a knife.
Heat the @extra virgin olive oil{2%tbsp} in a #small saucepan over medium heat.
Add the chiles and stir for {1%minute}, then remove from heat.
Stir in the @cider vinegar{2%tbsp}, @water{3%tbsp}, @dried Mexican oregano{0.75%tsp}, and @fine-grain sea salt{0.5%tsp}.
Set aside and let stand, stirring occasionally {30%minute}.

Just before serving, add enough @water{} to the soup to reach a medium-thick bean soup consistency.
Bring the soup back to a gentle simmer, then remove from heat.
Stir in the @fresh mint{2%tbsp}, @fresh cilantro{0.5%cup}, and the remaining @fine-grain sea salt{1%tsp}.
Taste and adjust salt if needed, keeping in mind the cheese is salty.

Serve the soup topped with a spoonful of the chile mixture and a sprinkle of @queso anejo or feta{0.5%cup}.