Best 8 Fava Bean Soup With Fresh Mint Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, few dishes can rival the rustic charm and comforting warmth of a hearty soup. Among the many delectable soups that grace our tables, fava bean soup stands out with its unique flavor and nutritional richness. This article presents a culinary journey into the world of fava bean soup, offering a diverse collection of recipes that cater to various dietary preferences and culinary skills.

From the classic Italian minestrone to the vibrant Moroccan bissara and the aromatic Egyptian ful medames, this article provides a glimpse into the diverse culinary traditions that have embraced fava beans. Each recipe offers a unique twist on the traditional soup, showcasing the versatility of this humble legume. Whether you are a seasoned chef or a novice cook, this article has something for everyone, ensuring that your taste buds are tantalized and your culinary repertoire is expanded.

Here are our top 8 tried and tested recipes!

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

20 WAYS TO USE FAVA BEANS



20 Ways to Use Fava Beans image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Sauteed Fava Beans with Garlic Green Onions and Basil
Mexican Fava Bean Soup (Sopa de Habas)
Flatbread with Fava Beans, Cucumbers, and Burrata
Foul Mudammas (Egyptian Fava Beans)
Fresh Fava Bean and Parmesan Salad
Fava Beans with Tomatoes
Solterito (An Easy Peruvian Salad)
Grilled Fava Beans with Mint, Lemon Zest u0026amp; Sumac
Spring Vegetable Salad with Buttermilk Poppy Seed Dressing
Bruschetta with Goat Cheese and Mashed Fava Beans
Rice Salad with Fresh Fava Beans and Pistachios
Fava Bean, Radish, and Corn Salad
Pasta with Fava Beans and Pancetta (Fave in Porchetta)
Asparagus and Fava Bean Quinoa Salad
Fava Bean Puree
Fava Beans Risotto
Fava Beans and Bacon Salad
Pea, Asparagus, and Fava Bean Salad
Moroccan Dried Fava Bean Dip or Soup - Bessara (Bissara)
Turkish Fava Bean Puree with Dill

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a fava bean recipe in 30 minutes or less!

Nutrition Facts :

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

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!

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

MEXICAN FAVA BEAN GAZPACHO WITH FRESH MINT



Mexican Fava Bean Gazpacho With Fresh Mint image

This recipe was one of my mother's fava bean soup recipes from central Mexico. it can be enjoyed either as a hot soup or chilled and served as a gazpacho in the summer months.

Provided by rosie8985

Categories     Clear Soup

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 16

4 cups peeled dried fava beans, soaked overnight in himalayan pink salt brine, use 3 tablespoons of HPS with enough filtered water t
2 diced turnips
2 medium diced tomatoes
1 medium diced brown onion
2 stalks diced celery
2 medium diced carrots
2 thinly sliced serrano peppers
4 minced garlic cloves
5 cups fat-free low-sodium chicken broth
5 cups filtered water
1 teaspoon salt mill coarse ground himalayan pink salt
1 teaspoon pepper mill fresh coarse ground black pepper
1 (8 ounce) bag blue corn tortilla chips
extra virgin olive oil
25 fresh mint leaves (to garnish)
additional fresh mint leaves (to garnish)

Steps:

  • • Lightly sauté the turnips, onion, celery, carrots, 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 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 244.2, Fat 1.7, SaturatedFat 0.4, Sodium 311.9, Carbohydrate 41.1, Fiber 16.2, Sugar 5.8, Protein 18.7

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.

FAVA BEANS WITH SNAP PEAS AND MINT



Fava Beans with Snap Peas and Mint image

Fava beans mingle with snap peas and mint in this showcase of spring vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Yield Serves 6 to 8

Number Of Ingredients 5

Coarse salt and freshly ground pepper
1 pound snap peas, trimmed
6 pounds fava beans, shelled (about 2 pounds)
3 tablespoons unsalted butter
1/4 cup packed fresh mint leaves

Steps:

  • Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
  • Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
  • Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.

Tips:

  • Choose fresh, tender fava beans for the best flavor and texture.
  • If you can't find fresh fava beans, you can use frozen or dried beans.
  • Soak the beans overnight before cooking to soften them.
  • Use a large pot to cook the soup, as the beans will expand as they cook.
  • Season the soup to taste with salt, pepper, and cumin.
  • Serve the soup hot, garnished with fresh mint and a drizzle of olive oil.

Conclusion:

Fava bean soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is a great way to use up fresh fava beans, and it can also be made with frozen or dried beans. The soup is packed with flavor and nutrients, and it is a great way to get your daily dose of vegetables.

Related Topics