Sopa de Habas

Rinse the dried peeled fava beans thoroughly and soak them in cold water for at least 8 hours or overnight. Drain well before use.

Remove the stem and seeds from the ancho chile. Lightly toast the ancho chile in a dry pan over medium heat for 30 seconds per side until fragrant. Place the toasted ancho chile in a bowl and cover with hot water; let it rehydrate for 20 minutes until soft. Drain, reserving a small amount of the soaking liquid if needed for blending.

Chop the white onion and garlic cloves. Set aside half of the chopped white onion and garlic cloves.