Fava bean soup - Ecuadorian locro de habas - Laylita's Recipes

Name: Fava bean soup - Ecuadorian locro de habas - Laylita's Recipes
Ingredients: 4 cups twice peeled fresh fava beans (from about 4 lbs of whole fava pods); 2 tbs oil; 4 garlic cloves (crushed); 2 cups diced white onion (about 1 whole onion); 2 roma tomatoes (peeled, seeded and chopped); ½ tbs ground cumin; ½ tsp ground achiote powder; 1 tsp chili powder; 3 large gold potatoes (peeled and chopped in medium chunks, about 3cups); 6 cups water or broth; ½ cup milk; 3 eggs (lightly beaten); 1 ½ cups crumbled queso fresco (can substitute with feta cheese, but most supermarkets now have some type of queso fresco available); 3 tbs finely chopped cilantro or parsley; Salt to taste; Aji hot sauce; Avocado slices

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This fava bean soup recipe or Ecuadorian locro de habas is a hearty soup made with fava beans, potatoes, milk, eggs, cheese, onions, garlic, tomatoes, cumin, hot pepper, and cilantro.

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Ingredients

4 cups twice peeled fresh fava beans (from about 4 lbs of whole fava pods)
2 tbs oil
4 garlic cloves (crushed)
2 cups diced white onion (about 1 whole onion)
2 roma tomatoes (peeled, seeded and chopped)
½ tbs ground cumin
½ tsp ground achiote powder
1 tsp chili powder
3 large gold potatoes (peeled and chopped in medium chunks, about 3cups)
6 cups water or broth
½ cup milk
3 eggs (lightly beaten)
1 ½ cups crumbled queso fresco (can substitute with feta cheese, but most supermarkets now have some type of queso fresco available)
3 tbs finely chopped cilantro or parsley
Salt to taste
Aji hot sauce
Avocado slices