Sopa de Habas: Mexican fava bean soup

Method

1. Add all the broth ingredients to a large saucepan and bring the boil. Continue to boil for 10 minutes, before covering and leaving to gently simmer for 25 minutes. You may have to occasionally skim some foam off the top when cooking.
2. Meanwhile add the olive oil to a saucepan on a medium heat. When hot add the onion and begin to caramelise, stirring frequently for around 10 minutes until the onion is golden. Then add the garlic, jalapeño and coriander and continue to cook for another minute. Add 2 of the diced tomatoes to the pan and cook for 8-10 minutes until they have broken down.
3. Once the fava beans have fully cooked and began to break down slightly, remove the bay leaves, onion and coriander. Add the tomato mixture to the broth and stir to fully incorporate. Continue to cook for 5 minutes, then season to taste.
4. To serve divide the soup between 4 bowls, adding a little of the remaining tomato on top along with some fresh coriander.