High-Protein Fava Bean Soup

Soak the dried fava beans overnight, or for at least 8 hours so they soften. Drain and rinse them.
Seed and cut the pasilla chiles, dice all the vegetables, and grab out the spices and vegetable stock.
Heat the olive oil in a large stockpot over medium. Add in the pieces of pasilla chiles and fry for 45-60 seconds until fragrant. Remove them from the pot and set aside.
To the same pot, add the onions, leeks, carrots, celery, garlic, and serranos. Cook for about 4-5 minutes, or until quite fragrant. Add in the diced tomatoes, cumin, and oregano, and cook for another 2-3 minutes.
Add in the 12 cups of vegetable stock, fava beans, and bay leaf. Bring the soup to a boil, then turn the heat down to medium-low for 1 hour and 15 minutes, or until the beans are tender.
Optional: With a few minutes of cook time remaining, remove ~3-4 ladles full of soup and blend until smooth. Add the mixture back to the pot.
Add in ¾ of the fried pasilla chiles and freshly chopped cilantro. Taste the soup and season it with salt and pepper to your liking.
Serve immediately with a garnish of reserved pasilla chiles, chopped cilantro, avocado cubes, vegan cheese of choice, etc. Happy eating!