Description
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.
Ingredients
Scale
- 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)
Instructions
- Rinse beans if necessary. Add all ingredients to a heavy bottomed soup pot.
- 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.
- 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.
Notes
Fava bean soup will thicken as it cools. Add a splash of water as needed when reheating to thin it out!
