Best 16 Fava Bean Soup Recipes

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**Fava Bean Soup: A Culinary Journey Through Mediterranean Delights**

Embark on a culinary adventure with fava bean soup, a delectable dish that captures the essence of Mediterranean cuisine. This hearty and flavorful soup is a symphony of textures and flavors, featuring tender fava beans, aromatic herbs, and a rich broth that warms the soul. Discover the art of preparing this classic soup with our collection of diverse recipes, each offering a unique twist on this timeless dish. From traditional Italian recipes to contemporary variations infused with international influences, our curated selection caters to every palate. Immerse yourself in the vibrant flavors of the Mediterranean as you explore the culinary depths of fava bean soup.

Check out the recipes below so you can choose the best recipe for yourself!

FAVA BEAN SOUP



Fava Bean Soup image

Provided by Anne Burrell

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

Kosher salt
2 pounds shelled fava beans
Extra-virgin olive oil
1/4 pound bacon, cut into lardons, optional (but I highly recommend it)
1 large onion, cut into 1/2-inch dice
2 ribs celery, cut onto 1/2-inch dice
Pinch crushed red pepper flakes
3 cloves garlic, 2 smashed, 1 reserved whole
1 large Yukon gold potato, peeled and cut into 1/2-inch dice
4 to 5 cups vegetable or chicken stock
2 to 3 tablespoons grated Parmesan
High quality extra-virgin olive oil

Steps:

  • Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies.
  • Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes.
  • When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed.
  • Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil.
  • Fava beany-weany delicious!

BESSARA (DRIED FAVA BEAN SOUP)



Bessara (Dried Fava Bean Soup) image

Provided by Molly O'Neill

Categories     weekday, soups and stews, appetizer, side dish

Time 4h45m

Yield Six servings

Number Of Ingredients 10

1 pound skinless, split dried fava beans
Salt to taste
5 garlic cloves, chopped
1/4 to 1/2 cup olive oil
1/2 teaspoon paprika
1 1/2 to 2 teaspoons cumin
1/4 teaspoon turmeric
Pinch of cayenne pepper
Juice of 2 lemons
1 large bunch coriander chopped, about 1/2 cup

Steps:

  • Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
  • Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 8 grams, TransFat 0 grams

MOROCCAN FAVA BEAN AND VEGETABLE SOUP



Moroccan Fava Bean and Vegetable Soup image

When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal. The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well. Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. This dish is inspired by the fresh fava bean soup that Rivka Levy-Mellul, author of "La Cuisine Juive Marocaine," remembers as the first course of her childhood Seders in Morocco. The authentic dish is a substantial soup made with quite a lot of meat, but I've made a vegetarian version. I expected the fava beans to color this soup a pale green, but the other vegetables - the carrots, leeks, turnips and onion - and especially the turmeric contribute just as much, and the color of the soup is more of a burnt orange.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

2 pounds fresh fava beans or 1/2 pound frozen double-peeled (2 cups)
2 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, cleaned and sliced
1 large onion, chopped
2 medium or large carrots, peeled and diced
1 stalk celery, chopped
2 medium turnips, peeled and diced
1 small potato (about 4 ounces), peeled and diced
2 quarts water, vegetable stock or chicken stock
Salt to taste
A bouquet garni made with a couple of sprigs of parsley, a bay leaf and several sprigs of cilantro
1/2 teaspoon ground white pepper
1/2 teaspoon turmeric

Steps:

  • Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
  • Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 7 grams, TransFat 0 grams

BESARA (EGYPTIAN FAVA BEAN SOUP)



Besara (Egyptian Fava Bean Soup) image

Ful beans, broad beans, or fava beans, the name depends on your region, pureed into a delicious and hearty soup that is vegan to boot.

Provided by monaofegypt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h40m

Yield 4

Number Of Ingredients 9

3 cups skinless dried fava beans
5 cups water
3 tablespoons olive oil
2 leek (white part only), chopped
1 ½ onions, chopped
5 cloves garlic, chopped
1 cup chopped fresh spinach, or to taste
1 teaspoon ground cumin, or more to taste
salt and pepper to taste

Steps:

  • Place beans in a large pot with water to cover. Soak 8 hours to overnight.
  • Drain beans and return to pot with 5 cups fresh water. Bring to a boil and simmer until soft, 45 minutes to 1 hour.
  • Heat olive oil in a skillet over medium heat. Add leeks, onions, and garlic; saute until softened, about 5 minutes. Add to the pot with the beans.
  • Add spinach, cumin, salt, and pepper to the soup and cook gently, 15 to 30 minutes more.
  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
  • Heat until warm until ready to serve.

Nutrition Facts : Calories 527.2 calories, Carbohydrate 77.7 g, Fat 12.2 g, Fiber 30 g, Protein 31.2 g, SaturatedFat 1.7 g, Sodium 84.4 mg, Sugar 10 g

FAVA BEAN AND SPRING VEGETABLE SOUP



Fava Bean and Spring Vegetable Soup image

Categories     Soup/Stew     Bean     Vegetable     Spring     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 9

1 tablespoon olive oil
2 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
1/2 cup chopped peeled carrot
4 1/2 cups canned low-salt chicken broth or vegetable broth
2 cups shelled fresh fava beans (from about 2 pounds unshelled) or one 10-ounce package frozen baby lima beans, thawed
5 ounces green beans, trimmed, cut into 1-inch pieces
8 ounces asparagus, tough ends trimmed, spears cut diagonally into 1-inch pieces
2/3 cup thinly sliced fresh basil
Freshly grated Parmesan cheese (optional)

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.

FAVA BEAN SOUP



Fava Bean Soup image

Make and share this Fava Bean Soup recipe from Food.com.

Provided by Carol Bullock

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 10

1 lb dried fava beans
2 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, chopped
1 carrot, shredded
2 stalks celery, sliced
1 teaspoon cumin
salt and pepper
1/4 cup finely chopped fresh parsley
lemon, juice of

Steps:

  • Soak beans in water for 2 days in refrigerator.
  • Drain, and put in a large saucepan with 8-10 cups water.
  • Bring to a boil, and boil for 10 minutes.
  • Add onion, garlic, carrot and celery, and bring to boil again.
  • Turn heat to simmer.
  • Cover, and simmer for 1 hour, or until beans are very soft.
  • Puree soup in blender (do this in batches).
  • Return soup to saucepan.
  • Add oil, cumin, salt and pepper.
  • Bring to boil.
  • Reduce heat and simmer for a few minutes, adding a little water if too thick.
  • Serve garnished with chopped parsley, and a sprinkling of lemon juice.
  • Excellent with warm pita bread.

FAVA BEAN SOUP



Fava Bean Soup image

An ancient member of the pea family (Europeans and North Africans have been eating them for millennia), fava beans have a nutty taste and buttery texture all their own.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 1/2 cups chopped white onion
1 tablespoon olive oil
Salt and pepper
2 1/2 cups chicken stock
2 1/2 cups blanched, peeled fava beans
1/4 cup grated Parmesan
Lemon juice

Steps:

  • Saute onion in olive oil. Season with salt. Stir in chicken stock. Bring to a simmer. Add fava beans. Simmer until tender. Stir in Parmesan. Puree. Season with lemon juice, salt, and pepper.

FOOL NABED - FAVA BEAN SOUP (EGYPTIAN)



Fool Nabed - Fava Bean Soup (Egyptian) image

From Saad Fayed, Fool nabed is an Egyptian soup made from fava beans. It is warm and filling. Serve alone or as an appetizer. Times do not include overnight soaking of favas.

Provided by Nana Lee

Categories     Beans

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups dried fava beans (or 4 cups canned fava or broad beans)
1 teaspoon cumin
2 garlic cloves, crushed
1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons fresh parsley, finely chopped
water, used to soak fava beans

Steps:

  • Soak fava beans overnight.
  • Drain fava beans and save water.
  • Peel the skins from the fava beans and place the beans in large saucepan.
  • Measure 6 cups of soaking water and add to the fava beans.
  • Bring to a boil on medium high heat.
  • Reduce heat to medium and cook for 45 minutes, or until beans are soft.
  • Once beans are tender, remove beans from heat and puree in a blender.
  • Return pureed fava beans to saucepan and bring to a boil.
  • Add water if needed.
  • Stir in cumin, garlic, lemon juice and olive oil and bring to a second boil.
  • Simmer for 5 minutes. Serve in a bowl and sprinkle parsley on top.

CREME DE FAVAS / PORTUGUESE FAVA (BROAD) BEAN SOUP



Creme De Favas / Portuguese Fava (Broad) Bean Soup image

I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. If you make this before I do I would very much appreciate your feedback.

Provided by kiwidutch

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb shelled fava beans (broad beans, 450g)
1 pint chicken stock (2 cups)
olive oil
salt (to taste)
pepper (to taste)
1 cup crouton

Steps:

  • Skin the fava beans (broad beans) and cook them in the chicken stock until they are soft and cooked though.
  • Blend, sieve or liquidize, the cooked mixture adding as little olive oil as possible to get a smooth consistency. Add pepper and salt to taste.
  • Serve topped with croutons.

Nutrition Facts : Calories 198.6, Fat 2.4, SaturatedFat 0.6, Cholesterol 3.6, Sodium 229.6, Carbohydrate 32, Fiber 6.5, Sugar 4, Protein 12.5

FAVA BEAN SOUP WITH PORTUGUESE SAUSAGE



Fava Bean Soup With Portuguese Sausage image

Green Fava Beans are cooked in ham stock with fresh vegetables and Gouveia, Portuguese Sausage adds a wonderful flavor as the beans simmer in a Dutch Oven.

Provided by Potagekempcc

Categories     Stocks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

4 tablespoons extra virgin olive oil (Split)
2 bay leaves
2 lbs Portuguese chourico (8-ounce-Gouveia )
2 teaspoons fine sea salt (Split)
2 teaspoons fresh ground black pepper (Split)
2 tablespoons fresh minced garlic cloves
3 cups maui onions (Chopped)
2 cups celery (Chopped)
2 cups carrots (Chopped)
1 serrano pepper (Seeded, Chopped )
1 lb roma tomato (Seeded, Diced)
1/2 cup red table wine (*Bairrada Portuguese wine)
8 cups ham stock
4 cups yukon gold potatoes (Chopped)
1 lb dried fava beans (**Green, & shell removed)
2 tablespoons fresh sage (Chopped)
2 tablespoons fresh thyme (Chopped)
2 tablespoons fresh parsley (Chopped)
2 tablespoons fresh savory (Chopped)
1 tablespoon fresh rosemary (Chopped)
1/2 teaspoon celery salt

Steps:

  • Heat 2-tablespoons oil in a Dutch oven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt, 1-teaspoon black pepper and cook 4-6 minutes or until done. Add chopped garlic and sauté for a minute.
  • Add remaining oil, 2-cups onions, celery, carrots, Serrano pepper, Roma tomatoes, salt and black pepper. Saute vegetables 2-3 minutes.
  • Add *Portuguese Table wine and reduce by one half.
  • Add ham stock, Yukon gold potatoes and green fava beans to soup. Add fresh chopped herbs and stir soup.
  • Bring soup to a full boil and reduce to a simmer for 45 minutes or until beans are soft. Season with salt and pepper to taste.
  • Serve soup in warm bowls and place one sausage on top.
  • Garnish soup with Fresh Parsley Sprigs and Maui Onions.
  • * Chef's Note: Bairrada or any Portuguese Red Table Wine.
  • ** Fava Beans soaked over night in water.

Nutrition Facts : Calories 1212.6, Fat 68.7, SaturatedFat 23.4, Cholesterol 133.2, Sodium 2724.2, Carbohydrate 86.2, Fiber 25.6, Sugar 13.5, Protein 60.8

FAVA BEAN SOUP WITH CARROT CREAM



Fava Bean Soup with Carrot Cream image

Categories     Soup/Stew     Milk/Cream     Bean     Sauté     Carrot     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Soup
1 1/2 pounds fava bean pods (to yield 3/4 cup beans)
2 tablespoons vegetable oil
1 onion, chopped
1 8-ounce Yukon Gold potato, peeled, cut into 1/2-inch pieces
1 medium carrot, peeled, thinly sliced
2 14-ounce cans vegetable broth
1 1/2 cups water
1/4 cup dry white wine
3 tablespoons chopped fresh parsley
1/3 cup whipping cream
Carrot cream
2 carrots, peeled, grated (about 1 1/4 cups)
2/3 cup whipping cream
1 teaspoon sugar
1/4 teaspoon salt

Steps:

  • For soup:
  • Cook fava beans in large pot of boiling salted water 5 minutes. Drain. Cool. Cut off tip of each pod and squeeze beans into medium bowl. Peel skin from each bean (to yield about 3/4 cup beans).
  • Heat oil in large pot over medium heat. Add onion and sauté until tender, about 10 minutes. Add beans, potato, carrot, broth, 1 1/2 cups water, and wine. Cover and simmer until vegetables are soft, about 15 minutes. Cool slightly. Stir in parsley. Working in batches, puree soup in blender. Return to pot. Stir in cream. Season with salt and pepper. (Soup can be made 1 day ahead; cover and chill.)
  • For carrot cream:
  • Puree all ingredients in blender. Transfer to bowl. Chill at least 15 minutes and up to 3 hours.
  • Strain carrot cream into medium bowl, pressing on solids to extract as much liquid as possible. Using electric mixer, beat carrot cream until soft peaks form. Bring soup to simmer. Ladle into bowls. Top with dollop of carrot cream.

FAVA BEAN SOUP WITH FRESH MINT



FAVa BEAN SOUP WITH FRESH MINT image

This fava bean soup, one of my mother's recipes, is one of my favorites. It can be enjoyed either as a hot soup or chilled and served as a gazpacho in the summer months.

Provided by Rosamaria

Categories     Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

4 cups peeled dried fava beans, soaked overnight
1 medium diced turnip
2 medium diced tomatoes
1 medium diced brown onion
2 stalks diced celery
2 thinly sliced serrano peppers
4 minces garlic cloves
5 cups fat-free low-sodium chicken broth
5 cups water
himalayan pink salt (to tastet)
1 teaspoon pepper mill fresh coarse ground black pepper
1 (8 ounce) bag blue corn tortilla chips
25 fresh mint leaves
extra virgin olive oil (to garnish)
additional fresh mint leaves (to garnish)

Steps:

  • • Lightly sauté the turnips, onion, celery, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.
  • • In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and the 25 mint leaves to the Fava beans and simmer for 15 minutes.
  • • Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.
  • • Here's the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.
  • • Voila "Mexico jus' like I pictured it".

Nutrition Facts : Calories 235.7, Fat 1.7, SaturatedFat 0.4, Sodium 62.8, Carbohydrate 39.1, Fiber 15.7, Sugar 4.7, Protein 18.5

PUREED FAVA BEAN SOUP



Pureed Fava Bean Soup image

Fava beans are surprisingly flavorful and easy to work with. They blend well with other ingredients and carry enough flavor to leave their own mark. The do require shelling if you buy them fresh, but it's really no trouble at all. Thanks to the adundance of fresh and unfamiliar (to me) produce here in Guatemala, I've had to learn to be a more inventive cook, and this has opened me to the wonderful world of favas. All props for this recipe to go Lindsey of El Cuartito cafe, who shared with me the secret to the new weekly special.

Provided by groovyrooby

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh fava beans (i'm sure you could use frozen, too)
1 tablespoon olive oil
1 small onion, sliced
3 cloves garlic, sliced
1 bay leaf
1 carrot, sliced
4 cups water
salt and pepper

Steps:

  • Boil the fava beans for about 5 minutes. Then put in cold water to cool.
  • Once cool, peel the fava beans, starting with the dark spot of a hinge at the end (or the butt, as Lindsey would have it -- ).
  • Heat a large saucepan over medium heat. Once hot, add the olive oil and let the oil warm for about a minute.
  • Add the garlic and cook for about 30 seconds, or until fragrant.
  • Add the onion, cover, and cook for about 5 minutes, or until the onion becomes transparent,.
  • Add the bay leaf, water, and carrot. Bring to a boil, then cover and simmer for 15 minutes.
  • Add the fava beans and cook another 5 minutes.
  • Remove the bay leaf & transfer all ingredients to a food processor, add salt & pepper to taste, and puree until soup is smooth and thick. (you may have to do it in batches if you've got a small one like me).
  • Enjoy with some nice whole grain toast, or whatever suits you!

Nutrition Facts : Calories 235.4, Fat 4.1, SaturatedFat 0.6, Sodium 29.2, Carbohydrate 40.4, Fiber 7.8, Sugar 4, Protein 11.8

FAVA BEAN SOUP



Fava Bean Soup image

I got the idea of this soup from a gorgeous stew in Saveur, but I wanted something smoother and quicker so I adapted it to use hulled fava beans a pressure cooker.

Provided by Zeke Koch

Categories     Beans

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup dried fava beans (hulled)
1 tablespoon olive oil
6 garlic cloves
5 sprigs fresh thyme
2 bay leaves
1 large yellow onion (minced)
4 cups water
1 teaspoon salt (or more to taste)
1/2 lemon, juice of

Steps:

  • saute onions.
  • add everything (except lemon) to a pressure cooker.
  • cook 30 minutes.
  • adjust water to taste.
  • add 1/2 lemon (juiced).

Nutrition Facts : Calories 363.5, Fat 8, SaturatedFat 1.1, Sodium 1186, Carbohydrate 55.3, Fiber 20.1, Sugar 7.9, Protein 20.9

FAVA BEAN SOUP WITH MINT



Fava Bean Soup with Mint image

Although this looks like a Mediterranean soup, I came across it in Veracruz, where the cuisine still has Spanish overtones. I have eaten a similar fava bean dish in Spain. You can find skinned, split fava beans in Middle Eastern markets.

Provided by Martha Rose Shulman

Time 2h15m

Yield Serves 6

Number Of Ingredients 9

1 pound dried, skinned fava beans, washed, picked over, and soaked in water to cover for 6 hours or overnight
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1/2 pound tomatoes, peeled, seeded, and chopped, or 1 cup canned chopped tomatoes
10 sprigs fresh spearmint, tied in a bunch with kitchen string
2 quarts water
Salt to taste
Slivered fresh mint leaves, extra virgin olive oil, and dried red pepper flakes for garnish

Steps:

  • Drain the favas. Heat 1 tablespoon olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Stir together for a minute, until fragrant, and add the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly, about 5 minutes, and add the beans, 2 quarts water, another 2 teaspoons salt, and the mint. Bring to a boil, reduce the heat, cover and simmer 2 hours, or until the beans have begun to fall apart and thicken the soup. Stir from time to time to make sure the beans are not settling at the bottom of the pot and sticking.
  • When the beans are soft and falling apart, remove the bundle of mint, and using tongs, any stray mint leaves. Using an immersion blender, puree the soup. Taste and adjust seasonings.
  • Serve, garnishing each bowl with a drizzle of olive oil, a sprinkling of slivered mint leaves, and a pinch of red pepper flakes.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1063 milligrams, Sugar 9 grams

FAVA BEAN AND CACTUS SOUP



Fava Bean and Cactus Soup image

Number Of Ingredients 8

1 cup dried peeled fava beans, rinsed
1/2 teaspoon salt, or to taste
3 medium tomatoes, peeled and chopped
1/2 cup drained, rinsed and diced jarred cactus (nopales)
2 tablespoons olive oil
1 sprig fresh thyme, or 1/2 teaspoon dried
1/8 teaspoon freshly ground pepper, or to taste
Chopped fresh cilantro

Steps:

  • Put the fava beans in a large saucepan. Add 4 1/2 cups water and the salt. Bring to a boil, then reduce heat to low, cover and simmer, stirring frequently, until the beans are soft and falling apart, about 1 hour. When the beans are tender, add the tomatoes, cactus, oil, thyme, and pepper. Cook, uncovered, 10 minutes. Adjust seasoning. Serve sprinkled with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Soak the fava beans overnight: This will help to soften the beans and reduce cooking time.
  • Use a large pot: Fava beans can double in size when cooked, so it's important to use a large pot to prevent them from boiling over.
  • Add salt at the end of cooking: Salting the beans too early can toughen them.
  • Serve with crusty bread or pita: This will help to soak up the delicious broth.
  • Garnish with fresh herbs: Fresh herbs, such as parsley, cilantro, or dill, will add a pop of flavor to the soup.

Conclusion:

Fava bean soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a good source of protein, fiber, and vitamins. With its simple ingredients and easy-to-follow instructions, this fava bean soup recipe is sure to become a favorite in your household. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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