My dad’s delicious Fava bean soup is one of my most treasured recipes! Made of Fava beans, coarse semolina, and simple spices, this winner makes a healthy Ramadan dish and a quick family dinner that everyone will love. This one is for those with little to no time to toss something in the pot at the last minute!
Delicious Soup with Healthy Ingredients
My dad’s secret regarding vegetarian soups is never to use garlic or onions. “They compromise the veggies’ taste and freshness!” he says. He always uses simple ingredients and seasonings: the less, the better! My dad uses split Fava beans, barley, and everyday spices for this soup: salt, pepper, and paprika! He sometimes substitutes coarse semolina for barley, which I used for this recipe. You can also use oatmeal. They each have a unique texture, but they all taste delicious!
Bonus: Fava beans are super healthy and highly nutritious. This magical bean is excellent for the immune system and is packed with plant protein and several vitamins and minerals that help digestion and anemia. Fava beans are also loaded with folate, which helps fetal development during both pregnancy and infancy.
Making the Fava Bean Soup
What I love most about this soup is that it only takes a few minutes to prepare! There is no need to soak the split Fava beans overnight, and while the soup is cooking, you can make a side dish or sit and relax! The steps are easy:
- Toss the beans in a soup pot with salt, pepper, and paprika.
- Add water and a little bit of olive oil.
- Cover and cook until the beans are done. They should be soft when poked with a knife.
- Add coarse semolina and some water, and stir for a few minutes. Et voilà!
Serving a Delicious Fava Bean Soup!
This soup brings back happy and cozy childhood memories: sitting around a nice Ramadan table with my parents and watching fun (sometimes goofy) sitcoms. It just puts a smile on my face with every sip I take! I love serving it as a side dish to sandwiches or as a main dish paired with dates and boiled eggs on the side. It’s yummy, quick, and easy. Bessaha!
Fava Bean Soup
Ingredients
- 2 cups split Fava beans
- 1 cup coarse semolina
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp paprika
- 2 Tbsp olive oil
- 10 cups water (may need more)
Instructions
- Put the Fava beans in a soup pot.
- Add salt, pepper, paprika, and olive oil. Mix with a spatula.
- Add 5 cups of water, mix, and cover.
- Cook on high heat for 30 minutes or until the beans are soft to the touch. Check the water level every 10 minutes and add more water as needed.
- Add coarse semolina. If the soup is too thick, add more water until desired consistency.
- Serve hot with some dates and/or boiled eggs on the side.
Notes
- Store leftover soup in the fridge for up to three days
- Heat soup on the stovetop with water to avoid burning; do not microwave.
Looking for more vegan recipes? May I suggest this authentic North African Fava Bean dip?
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