Broad Bean Soup

🛒 Ingredients

• Dried Broad Beans (Fava Beans) 250 g · 853 kcal
• Olive Oil 30 g · 240 kcal
• Onion 150 g · 60 kcal
• Garlic 15 g · 22 kcal
• Sweet Paprika 3 g · 8 kcal
• Vegetable Broth 1000 g · 40 kcal
• Potato 200 g · 154 kcal
• Carrot 100 g · 41 kcal
• Fresh Mint or Parsley 15 g · 7 kcal

👨‍🍳 Instructions

1. Soak dried broad beans in cold water overnight or for at least 8 hours; drain and rinse them thoroughly before cooking.
2. In a large pot or Dutch oven, heat olive oil over medium heat, then add chopped onion and sauté until softened, about 5-7 minutes.
3. Add minced garlic and sweet paprika, cooking for another minute until fragrant, being careful not to burn the garlic or paprika.
4. Stir in the drained broad beans, diced potatoes, diced carrots, and vegetable broth; bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until beans and vegetables are tender.
5. Season with salt and pepper to taste, then ladle into bowls and garnish generously with fresh chopped mint or parsley before serving.