Fava Bean Soup with Fresh Mint

Fresh Mint Fava Bean Soup Recipe

Hello! Let's prepare a soul-hugging recipe. This fresh mint fava bean soup is a traditional, comforting, and history-rich dish, ideal for those days when the body craves something nutritious and homemade. The combination of the fava beans' creaminess with the vibrant touch of mint transforms a simple stew into a memorable experience.

Preparation time

Organizing yourself in the kitchen is essential to enjoy the process without rushing. Here's the time breakdown for you to plan your menu.

• Preparation: 10 minutes
• Cooking: 1 hour 40 minutes
• Total: 1 hour 50 minutes
• Servings: 4 people
• Difficulty: Easy/Intermediate

Ingredients

To achieve that authentic and deep flavor, we need quality ingredients. Don't worry, they are all easy to find at the market or in your pantry.

• 500 gr yellow fava beans (dried)
• 1/2 medium white onion
• 2 cloves of garlic
• 2 medium carrots
• 2 celery stalks
• 1 leek
• 4 ripe red tomatoes
• 2 dried pasilla chiles
• 1 dried bay leaf
• 1 small bunch of fresh mint
• 1 pinch of ground cumin
• 2 tablespoons of vegetable or mild olive oil
• 2 liters hot water (or vegetable broth)
• Salt to taste

Substitution options

If you can't find dried yellow fava beans, you can use fresh green fava beans, considerably reducing the cooking time. If you don't have leek, you can slightly increase the amount of onion to maintain the aromatic base. If you like creamier textures like in a creamy cauliflower soup, you can add a small potato, although fava beans alone thicken very well.

Utensils we will use

You don't need sophisticated equipment for this healthy recipe. With your kitchen basics, it will be enough to achieve a spectacular result.

• Large pot with lid (minimum 3-liter capacity)
• Chef's knife or utility knife
• Stable cutting board
• Wooden spoon or heat-resistant spatula
• Ladle for serving
• Blender (optional, only if you want a cream-like texture)
• Small bowl (to reserve the fried chilies)

Preparation

Let's cook step by step. Follow these instructions so that the fava beans are perfectly cooked and the flavors integrate perfectly.

1. Preparation of the pasilla chilies
   Clean the pasilla chilies with a damp cloth to remove dust. Remove the stem and seeds. Cut them into thin rings or strips with kitchen scissors. In the large pot, heat the 2 tablespoons of oil over medium heat. Add the chilies and fry them very quickly, just a few seconds until they slightly change color and release their aroma. Remove them immediately so they don't burn and become bitter. Reserve them in a bowl; this flavored oil will be the base of our flavor.
2. The base sofrito
   Chop the onion, garlic, carrot, celery, and leek into small cubes (brunoise). In the same pot with the chili-infused oil, sauté these vegetables over medium heat for about 6 minutes. They should look shiny and the onion transparent. This step is crucial for building the flavor base, similar to when we prepare a French onion soup where the sofrito is king.
3. Tomato and Spice Integration
   Cut the tomatoes into small cubes. Add them to the pot with the sofrito and cook for 5 more minutes, stirring occasionally so that the tomato releases its juices and a kind of thick sauce forms.
4. Adding the broad beans
   Add the yellow fava beans (previously rinsed and drained) to the pot. Also add the bay leaf and the pinch of ground cumin. Mix everything well and let it cook dry (without water) for 3 or 4 minutes. This helps the fava beans absorb the flavors of the refrito before hydrating.
5. Slow cooking
   Carefully pour in the 2 liters of hot water. Increase the heat until it comes to a strong boil. Then, reduce the heat to medium-low, cover the pot, and let it cook patiently. This process will take approximately 1 hour and 15 minutes. Stir occasionally to prevent sticking to the bottom. The fava beans should gently break apart when pressed.
6. Seasoning and Final Aromatic Touch
   Once the fava beans are tender, it's time to add salt to taste. Wash and disinfect the fresh mint leaves. Chop them finely (or leave them whole if you prefer to remove them later). Add them to the soup along with half of the fried pasilla chilies you reserved. Let everything cook together for 10 or 15 more minutes so that the mint infuses its freshness, creating that profile of Mediterranean cuisine so special.

To finish and serve

Turn off the heat and remove the bay leaf. Adjust salt if necessary. Serve the soup very hot in deep bowls. Decorate each portion with the rest of the crispy pasilla chilies and a few extra fresh mint leaves for color and aroma. If you like to accompany your soups with something baked, some buttermilk rolls with rosemary they are wonderful for dipping.

Nutritional Information

This soup is an excellent source of energy and plant-based nutrients. Here are the estimated values per serving so you can keep track of your diet.

• Calories: 180 kcal
• Proteins: 12 g
• Fats: 4 g
• Carbohydrates: 28 g
• Fiber: 9 g

Note: Nutritional values are approximate and may vary depending on the size of the vegetables and the exact amount of oil used.

5 keys to make it perfect

As a private chef, I've learned that small details make a big difference. Here are my secrets to make this soup taste like it came from a restaurant.

1. Soaking is your ally
Although split yellow fava beans cook faster than whole ones, soaking them in cold water for at least 4 hours (or overnight) will speed up cooking and improve their digestibility. Drain that water before cooking.

2. Salt goes in at the end
Never add salt at the beginning of cooking legumes. Salt hardens the skin of the fava beans and will make them take much longer to soften. Always add it when they are already tender.

3. Enhance the liquid
If you want a more robust flavor, substitute water with homemade vegetable broth or chicken broth. This adds layers of flavor that water alone cannot provide.

4. Personalized texture
If you prefer a soup with more body, take a cup of the cooked soup, blend it, and return it to the pot. This will give it a delicious natural thickness without the need for flours or starches. It's a technique I use a lot, even in lighter recipes like pea soup with mint.

5. Resting is magic
Like many stews, this soup tastes even better if you let it rest for about 20 minutes before serving, or even the next day. The starches settle and the flavors meld wonderfully.

When is it ideal to enjoy it?

Fava bean soup with fresh mint is a traditional dish must-have during Lent and Holy Week in many families, as it is a vegetarian natural and very filling. However, its warmth makes it perfect for any cold winter day or a rainy afternoon where you need an edible hug. It also works very well as an elegant starter at a Sunday family meal, serving smaller portions before the main course. Its versatility is such that, if served warm, it can be an excellent first course in spring, reminding us of the freshness of options like the cold cucumber and yogurt soup.

Comparison table

Sometimes we confuse legumes or look for variants. Here's how our soup compares to other popular options so you can choose the best one for today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how this soup turned out for you, if you added your personal touch, or if you dared to try it with freshly made tortillas. Leave your comment and share your own little tricks so we can all learn together!

Culinary glossary

So you don't have any doubts while cooking, here I explain some terms we used today:

• Leek: Also known as leek or leek onion. It is a vegetable from the onion and garlic family, but with a milder and sweeter flavor. The white and light green parts are used.
• Brunoise: Cutting vegetables into very small and uniform cubes (1 to 2 mm per side). It helps them cook quickly and integrate into the sauce.
• Sofrito: Technique of cooking chopped vegetables in oil over medium-low heat so that they release their juices and flavors before adding the main liquid.
• Pasilla: Type of dried Mexican chili with dark, wrinkled skin. It has a complex dried fruit flavor and a very low level of spiciness.
• Sauté until translucent: Cooking onion or garlic in fat until they become transparent or translucent, without burning.