Broad Bean & Vegetable Soup
Submitted by Chica
Hearty fava bean soup with tomatoes, carrots, potatoes, and a kick of chili and cumin. A warming, plant-based bowl loaded with protein and spice. Vegan friendly.
YIELD
4 servingsPREP
20 minCOOK
70 minREADY
90 minFava beans have been fueling Mediterranean and Middle Eastern kitchens for thousands of years, and one spoonful of this soup tells you exactly why.
Dried broad beans simmer with tomatoes, carrots, potatoes, and a generous hit of garlic, cumin, and hot chili pepper until everything breaks down into a thick, nourishing bowl.
Fresh cilantro stirred in at the end brightens the whole thing up.
It’s hearty enough to stand alone as a meal, completely plant-based, and the kind of soup that gets better reheated the next day.
Pro Tips
- Soak the dried broad beans a full 24 hours and peel off the skins before cooking. It’s a bit of work, but the texture difference is night and day.
- Short on time? Use 4 cups of pre-cooked or canned fava beans and cut the cooking time down to 40 minutes.
- Adjust the chili pepper to your heat tolerance. Start with half and taste before adding more.
- A squeeze of lemon juice right before serving lifts all the earthy flavors and makes the soup sing.
Ingredients
Directions
Drain beans, remove skins, and set beans aside.
Heat oil in a saucepan; then sauté onions, garlic, and hot pepper for 10 minutes.
Add remaining ingredients and bring to boil.
Cover and cook over medium heat for 1 hour or until broad beans are well-cooked, stirring a few times and adding more water if necessary.
Note: 4 cups of pre-cooked fava beans can be substituted for the 2 cups of dry beans.
If the cooked fava beans are used, cook the soup for only about 40 minutes.
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