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    Windsor, CA 95492
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Haba Bean Soup

By Chef John Ash

Haba beans are peeled dried fava beans. This recipe is not only delicious as a soup but also as a sauce to pool around almost anything, from sautéed greens to grilled or pan seared fish or chicken. Perfect with Les Pierres Chardonnay.

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    Serves 2

    Total Time 5 hours

    Prep Time 4 hours

    Difficulty Level Medium


    6 tbsp extra virgin olive oil

    2 c (2 small) finely chopped onions

    2 tbsp finely chopped garlic

    1 c chopped celery or fennel

    1 tbsp ground cumin

    1 tsp crushed fennel seed

    1/4 tsp red chile flakes

    2 c dried haba beans, rinsed and soaked for 4 hours and drained

    5-6 c tasty chicken or vegetable stock


    Freshly ground pepper

    1-2 tbsp dried sumac powder or fresh lemon juice

    Freshly grated aged goat cheese such as crottin or parmesan (optional)


    1. Heat 3 tablespoons oil in a deep soup pot and add the onions, garlic and celery and sauté over moderate heat until crisp tender. Add the cumin, fennel seed and chile flakes and continue to sauté for 2-3 minutes until spices become fragrant.

    2. Add the soaked habas and stock and bring to a boil. Lower heat to a simmer, cover and cook for 25-30 minutes or until beans are very tender and falling apart. Cool slightly and puree mixture with an immersion or regular blender. If using the latter be careful since hot liquids expand mightily.

    3. Fill blender jar only half full, use lowest speed and cover top with a clean towel rather than the lid to allow for expansion. Season to your taste with salt and pepper.

    4. To serve: Sprinkle sumac on top of soup or alternately stir in a teaspoon or two of fresh lemon juice into each serving. Drizzle remaining olive oil around and finish with a grating of cheese, if using.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at

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