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Fava Bean Soup
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Description
Fava bean soup (broad beans) is flavored with what you’d expect from Egyptian Ful Nabed: cumin, smoked paprika, mint, parsley and lemon. Yummy detoxing!
Ingredients
- 2 teaspoons Cumin Seeds
- 1 Medium Onion, Diced (about 1 1/2 Cups)
- 2 Medium Carrots, Diced (about 1 1/2 Cups)
- 2 stalks Celery, Diced (about 1 Cup)
- 4 cloves Garlic, Minced
- 1 Tablespoon Smoked Paprika
- 2 Bay Leaves
- 2 Large Tomatoes, Diced Small (about 2 Cups)
- 6 cups Vegetable Broth
- 3 cups Fava (broad) Beans, Frozen Or Canned
- ½ teaspoons Cayenne Pepper
- 1 Lemon, Zest And Juice
- 2 Tablespoons Fresh Mint Leaves, Chopped
- ¼ cups Fresh Parsley, Chopped
Preparation
Heat a medium soup pot and add cumin seeds. Toast seeds for 1 minute until they start to release their aromas. Be careful not to let them burn.
Add onions, carrots and celery and saute for 5 minutes to soften. Add water 1 tablespoon at a time if the vegetables start to stick.
Add minced garlic, smoked paprika, bay leaves and diced tomatoes. Stir everything well and cook for about 5 minutes to help the tomatoes break down.
Add vegetable broth and fava (broad) beans and bring to a gentle boil. Reduce heat to simmer, cover and cook for 15 minutes.
Mix in cayenne pepper, lemon zest and juice, chopped mint leaves and chopped parsley. Cook for another 3 minutes.
Serve it up!
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