Sopa de Cuchuco
 

https://i.imgur.com/SbgtNNS.jpg


Ingredients:

1 tablespoon canola oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1/2 cup barley flour
4 cups low-sodium beef broth
1 (15-ounce) can lima or fava beans, rinsed and drained
2 large red potatoes, chopped (1 pound total)
2 carrots, chopped
2 cups shredded cabbage
1/4 teaspoon fine sea salt
2 tablespoons chopped fresh cilantro

Method:
In a large saucepot, heat oil over medium-high until hot. Add onion and garlic and cook until browned, 6 to 8 minutes. Stir in flour and cook 1 minute, stirring. Slowly add broth, 2 cups water and bring to a boil. Reduce heat to medium and simmer 15 minutes.

Stir in beans, potatoes, carrots, cabbage and salt and bring to a boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes longer. Remove from heat and stir in cilantro.