Fava Bean Soup with Turmeric and Herbs | Dried Broad Bean Soup

Fava Bean Soup with Turmeric and Herbs | Dried Broad Bean Soup

Dried Broad Beans (Fava Beans) are a great substitute for fresh broad beans once their season has finished. They don’t exactly taste like the fresh version, but are pretty good in their own right and make the smoooooothest divine puree for a dip or spread. But today we are making an Autumn soup. If you think of fresh broad beans as being quintessentially Spring, the dried incarnation of them are the essence of Autumn.

The downside is that they need to be peeled before cooking. They say that dried, peeled Broad Beans are available, even split ones, but I have been unsuccessful in my search for them. Thus it is necessary to soak the dried beans for 12 – 24 hours beforehand, then slip the peels from them, and only then put them on to cook. Not every recipe you see will tell you this trick – it seems to be rather a secret. I will usually soak the beans for around 24 hours, and sit peeling them at night while I am watching TV or talking to the kids.

We have one other recipe for Dried Broad Beans – it’s a Turkish recipe, Fava Bean Puree with Dill and Olive Oil. Also try Fava Bean Soup with Potatoes.

Are you looking for fresh Broad Bean recipes? Try Thirteen Treasure Happiness Soup, Glorious Five Bean Salad, and Pan Fried Broad Beans with Chilli, Lime and Salt.

What about other Soups? Try White Bean Soup, Turtle Bean Soup and Red Lentil Soup.

You can find all of our Soups here, or browse all of our Broad Bean recipes. Or simply take some time to explore our Late Autumn dishes.

Dried Fava Bean Puree

Dried Fava Bean Soup with Turmeric and Herbs | Dried Broad Bean Soup

this is a soup where the ingredient amounts are approximate, and it is the sort of soup you can use whatever is handy on your kitchen bench, in your cupboards or in the fridge.

ingredients
300g dried fava beans (dried broad beans)
0.5 tspn turmeric
1.5 white onions, diced
0.25 or more of a small fennel bulb, sliced
1 clove garlic, sliced
green fennel and other soft herbs
rosemary needles
bay leaf
1 dried red chilli
1 black cardamom pod
6 juniper berries
0.5 tspn coriander seeds
0.5 tspn peppercorns, black and green mixed (or black only)
0.25 cup whole red lentils (masoor lentils)
0.5 cup olive oil + extra
sea salt

method
The day before, soak the beans in hot water for 12 – 24 hours, then drain the beans and peel them. Place the peeled beans in enough water to cover them well. Add the olive oil as well, and the turmeric.

Sauté the onion until golden, then add the fennel slices and garlic and saute for 3 or 4 more minutes until the fennel begins to soften.

Add them to the beans with the diced tomato, chilli, herbs, rosemary, bay leaf, black cardamom, coriander seeds, juniper berries and lentils.

Bring to a simmer and cook, covered, on a low setting, stirring often and checking the water levels, until the beans are beginning to disintegrate but some retain a little bite.

Thin the soup with water or stock if required. Bring back to a simmer.  Season with sea salt and add some freshly chopped parsley if desired.

Serve and enjoy!

Fava Bean Soup with Turmeric and Herbs | Dried Broad Bean Soup

recipe notes and alternatives
The soup is even better the next day.

Save

Advertisements

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s