Fava Bean Soup
Cozy up with a bowl of hearty Fava Bean Soup, a comforting blend of earthy flavors, vibrant spices, and nourishing ingredients. This Mediterranean-inspired dish combines tender, creamy dried fava beans with a medley of sautéed vegetables, warming cumin, and smoked paprika, all simmered slowly in a rich vegetable broth. A touch of fresh parsley and a splash of tangy lemon juice elevate the soup with a burst of brightness, making it both satisfying and refreshing. Perfect for a chilly evening, this one-pot recipe is naturally vegan, gluten-free, and packed with protein and fiber. Serve it with crusty bread or a crisp side salad for a wholesome, fuss-free meal that will warm your soul.
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Recipe Information
Ingredients
- 2 cups dried fava beans
- 3 tablespoons olive oil
- 1 large yellow onion
- 1 medium carrot
- 2 celery stalk
- 3 garlic cloves
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh parsley
- 2 tablespoons lemon juice
Instructions
Rinse the dried fava beans thoroughly under cold water, then soak them in a large bowl of water for 8 hours or overnight. After soaking, drain and rinse the beans again.
In a large pot, heat the olive oil over medium heat.
Dice the onion, carrot, and celery, then add them to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Mince the garlic cloves and add them to the pot. Cook for an additional 1-2 minutes, stirring constantly, to avoid burning the garlic.
Add the soaked fava beans to the pot and stir to combine with the vegetable mixture.
Pour in the vegetable broth and add the ground cumin, smoked paprika, bay leaf, salt, and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for about 60-75 minutes, or until the fava beans are tender. Stir occasionally and check the liquid level, adding more broth or water if needed.
Remove the bay leaf and use an immersion blender to blend the soup partially, leaving some chunks for texture, or completely blend if you prefer a smoother consistency.
Adjust the seasoning with additional salt and pepper to taste if needed.
Stir in the lemon juice and chopped fresh parsley just before serving to brighten the flavors.
Serve the soup hot with crusty bread or a side salad. Enjoy!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 9.9 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1913 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
