Vegan fava, pinto and Guanjillo chili
4 carrots, peeled and diced
2 large onions, diced
2 stalks celery, diced
4 tablespoons olive oil
2 tablespoons tomato paste
1 head garlic, roasted and squeezed
2 18-oz cans diced tomatoes or fire-roasted tomatoes
4 dried guajillo chiles, stemmed, seeded and finely chopped
1 pound dried fava beans, hulled
10 cups roasted vegetable stock
6 garlic cloves, unpeeled
½ teaspoon oregano
salt and freshly ground black pepper to taste
juice of 1 lime
1 bunch cilantro, cleaned and roughly chopped (leaves only)
½ cup queso fresco, feta cheese, or grated pecorino (optional)
Wash and pick through fava beans to remove any discolored or dirty
beans.
Cover with the vegetable stock and simmer over medium heat, uncovered,
until
very tender (about 1 hour).
Heat the olive oil in a large, heavy bottomed soup pot. Add the
carrots, celery,
onion, and roasted garlic; sauté over medium-high heat until
vegetables are
tender and take on some caramely fragrance and color, about 10
minutes. Add
the chilies and sauté for 5 minutes more. Stir frequently. Add the
tomato paste,
tomatoes, and the cooked fava beans and all the liquid from the beans.
Simmer
soup for about 30-40 minutes. Season to taste with salt and pepper.
Stir in the fresh cilantro right before serving. Squeeze fresh lime
over each bowl
and sprinkle with fresh cheese (or nutritional yeast flakes).