Dried Fava Soup with Mint and Guajillo Chiles

INGREDIENTS

• 1 pound / 16 oz / 450g hulled dry fava beans, rinsed (see photo for reference if needed)
• 8 cups / 2 liters good vegetable broth or water
• 6 garlic cloves, unpeeled
• 1 large white onion, sliced 1/2-inch / 1 cm thick
• 1 1/2 pounds / 24 oz / 680g ripe tomatoes
• 6 medium dried guajillo or pasilla chiles, stemmed & seeded
• 2 tablespoons extra virgin olive oil
• 2 tablespoons cider vinegar
• 3/4 teaspoon dried Mexican oregano
• 1 1/2 teaspoon fine-grain sea salt, plus more to taste
• 1/2 cup / .25 oz / 10g loosely packed chopped cilantro
• 2 tablespoons chopped fresh mint, pref. spearmint
• 1/2 cup / 2 oz / 55g crumbled Mexican queso anejo or feta