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a bowl of bisarra with bread

Bisarra (Moroccan Fava Bean Soup)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x
  • Category: Soup, Dinner
  • Method: Boiled
  • Cuisine: Moroccan, Northern African
  • Diet: Vegan


This Moroccan fava bean soup (bisarra soup) is creamy, full of flavor, and uses just a few simple ingredients before being pureed. This traditional fava bean soup is naturally vegan and gluten-free. 


  • 2 lbs dried split fava beans
  • 8 cups water 
  • ½ cup olive oil
  • 3 cloves of garlic
  • 2 tsp cumin
  • 2 tsp salt
  • 2 tsp paprika 
  • 1 chili pepper – stem removed (optional)
  • Moroccan bread to dip (optional)


  1. Rinse beans if necessary. Add all ingredients to a heavy bottomed soup pot.
  2. Bring to a boil, lower heat to low and cover, leaving a crack open. Simmer for 30-45 minutes or until the beans are soft. Watch and add more water if it appears too dry.
  3. Blend with an immersion blender or stand blender in batches. Serve with a drizzle of olive oil, toasted torn pieces of bread, a sprinkle of paprika and cumin. 


Fava bean soup will thicken as it cools. Add a splash of water as needed when reheating to thin it out!