Sopa de Habas | Haba Bean Soup

SOPA DE HABAS

HABA BEAN SOUP

by JOSEFINA MARQUEZ

Haba bean soup is especially popular during Lent because of its meatless ingredients. It is customary to prepare a large quantity of the soup so that the surplus may later be used as a condiment for tostadas. A few hours after its preparation, the haba bean will thicken thus creating an ideal spread for tostadas.

Ingredients

Ingredientes

1 lb. Haba Beans 1/4 Bunch of Cilantro 1 White Onion 3 Tomatoes 3 Garlic Cloves 1 pc Chicken Broth Bouillon Salt 1 lb. de Habas 1/4 Ramo de Cilantro 1 Cebolla Blanca 3 Tomates (jitomates) 3 Dientes de Ajo 1 Consomé de Pollo Sal

La sopa de haba es especialmente popular en tiempo de cuaresma dado que no contiene carnes. Es común cocinarla en cantidades grandes para que el sobrante pueda usarse al día siguiente con tostadas. Unas horas luego de prepararse la sopa se endurece y es ideal para untar con tostadas.

METHOD

Dice and chop the tomatoes, onion, and garlic. Heat oil in a soup pot, then add the Haba beans. Stir over medium heat for about 3 minutes. Add the diced tomatoes, onion, and garlic. Stir in ingredients and cook for about 5 minutes. Add water, fi lling saucepan to about 3/4 full. Cook until Haba beans soften and begin to disintegrate (approximately 2 hours). Add salt to taste and chicken broth bouillon. During the last 5 minutes of cooking, add cilantro.

Picar la cebolla el jitomate y el ajo. Calentar aceite en una olla sopera, luego agregar las habas. Mezclar a calor medio por 3 minutos. Agregar la cebolla, el jitomate y el ajo picados. Revolver y cocinar por 5 minutos. Agregar agua hasta cubrir ¾ partes de la olla. Cocinar hasta que las habas se ablanden y comiencen a desintegrarse. (Aproximadamente 2 horas) Agregar sal a gusto y el consomé de pollo. Las ramas de cilantro durante los últimos 5 minutos de cocción { }

22 | MY FAMILY RECIPES

JOSEFINA MARQUEZ

23 | MY FAMILY RECIPES

MOTHER CARMEN MARQUEZ HERNANDEZ

My mother is the heir of all the recipes from her grand aunts. She was introduced to cooking at an early age. Her mother passed away when she was only eight and from that point on, she was raised by her aunts and began assisting them in the kitchen. My mother doesn’t exactly recall how she learned all the recipes. She never bothered to write any of them down and neither did her aunts.

Cooking has been a way of life for my mom. Her cooking has spoiled us for over 40 years. Even though all of us (6) have moved out of her home, she still cooks large portions 5 to 6 times a week! She is always calling us and leaving voice mails about what she cooked.

Although her recipes have not changed much over the years, she has become open to modifying them. With many new modern Mexican restaurants opening up locally, I have been keen on noticing twists on traditional dishes and have discussed these changes with my mother. This has sparked her interest and she has been experimenting with some new techniques.

24 | MY FAMILY RECIPES

2nd GENERATION 2nd GENERATION

CARMEN MARQUEZ HERNANDEZ

25 | MY FAMILY RECIPES