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
Makes 4 servings
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.
Meanwhile, combine tomato, onion, garlic and chile powder in food processor, and purée until smooth.
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.
Add heated purée mixture to cooked habas, and simmer 10 minutes.
Season to taste with salt and black pepper. Garnish with chopped cilantro and crumbled queso fresco.