This is a traditional soup in the Peruvian, Ecuadorian and Bolivian Andes. The fresh fava beans and barley are delicious and have a high fiber content which, along with the potatoes, makes it a very complete and comforting meal, especially when it's cold outside.
Since very ancient times, we have consumed different types of soups in our countries, using many of our native ingredients. Chupe, a stew with a thick consistency, almost always takes some sort of mixed vegetables. The last ingredient is usually some evaporated milk, but instead I used a tablespoon of Greek yogurt to make it lighter.
Rokros is another type of Andean soup, which is much thicker than chupes and mostly made with vegetables. This is where the famous locro comes from, which is served in Peru as a squash stew instead of a soup. Lastly, we have lawas, very light vegetable soups.