Best Fava Bean Soup With Fresh Mint Recipes

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MEXICAN FAVA BEAN GAZPACHO WITH FRESH MINT



Mexican Fava Bean Gazpacho With Fresh Mint image

This recipe was one of my mother's fava bean soup recipes from central Mexico. it can be enjoyed either as a hot soup or chilled and served as a gazpacho in the summer months.

Provided by rosie8985

Categories     Clear Soup

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 16

4 cups peeled dried fava beans, soaked overnight in himalayan pink salt brine, use 3 tablespoons of HPS with enough filtered water t
2 diced turnips
2 medium diced tomatoes
1 medium diced brown onion
2 stalks diced celery
2 medium diced carrots
2 thinly sliced serrano peppers
4 minced garlic cloves
5 cups fat-free low-sodium chicken broth
5 cups filtered water
1 teaspoon salt mill coarse ground himalayan pink salt
1 teaspoon pepper mill fresh coarse ground black pepper
1 (8 ounce) bag blue corn tortilla chips
extra virgin olive oil
25 fresh mint leaves (to garnish)
additional fresh mint leaves (to garnish)

Steps:

  • • Lightly sauté the turnips, onion, celery, carrots, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.
  • • In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and 25 mint leaves to the Fava beans and simmer for 15 minutes.
  • • Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.
  • • Here's the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.
  • • Voila "Mexico jus' like I pictured it".

Nutrition Facts : Calories 244.2, Fat 1.7, SaturatedFat 0.4, Sodium 311.9, Carbohydrate 41.1, Fiber 16.2, Sugar 5.8, Protein 18.7

FAVA BEAN SOUP



Fava Bean Soup image

Make and share this Fava Bean Soup recipe from Food.com.

Provided by Carol Bullock

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 10

1 lb dried fava beans
2 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, chopped
1 carrot, shredded
2 stalks celery, sliced
1 teaspoon cumin
salt and pepper
1/4 cup finely chopped fresh parsley
lemon, juice of

Steps:

  • Soak beans in water for 2 days in refrigerator.
  • Drain, and put in a large saucepan with 8-10 cups water.
  • Bring to a boil, and boil for 10 minutes.
  • Add onion, garlic, carrot and celery, and bring to boil again.
  • Turn heat to simmer.
  • Cover, and simmer for 1 hour, or until beans are very soft.
  • Puree soup in blender (do this in batches).
  • Return soup to saucepan.
  • Add oil, cumin, salt and pepper.
  • Bring to boil.
  • Reduce heat and simmer for a few minutes, adding a little water if too thick.
  • Serve garnished with chopped parsley, and a sprinkling of lemon juice.
  • Excellent with warm pita bread.

SOPA DE HABAS (FAVA BEAN SOUP WITH MINT AND PASILLA CHILE)



Sopa De Habas (Fava Bean Soup With Mint and Pasilla Chile) image

I found this recipe in a Rick Bayless cookbook,and just had to try it.Mint always seems just a touch exotic to me when used in savory dishes,and I was intrigued.It turned out to be a warm and comforting legume soup,very Mediterranean in flavor,but with a New World earthiness from the chiles,and yes,just the slightest hint of freshness from the mint.Now when I make this,I don't usually make the pasilla chile "condiment" ;I just toast and crumble a pasilla chile pepper to sprinkle into the pot of soup .Rick Bayless also suggests simply serving it with some bottled hot sauce ,which is good too.From Rick Bayless's Mexican Kitchen;He attributes it to an earlier cookbook called Mexico en la cocina de Marichui.

Provided by strangelittlebeast

Categories     Beans

Time 2h

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 15

1 lb dried hulled fava beans (hulled favas are yellow or greenish ,not brown )
8 cups chicken stock (home made is beat)
6 garlic cloves
1 large white onion
1 1/2 lbs tomatoes (about 10 plum tomatoes)
6 medium dried pasilla chili peppers, seeded and stemmed
2 tablespoons olive oil
2 tablespoons vinegar
1/2 teaspoon dried Mexican oregano
salt, to taste
1/2 cup fresh cilantro
2 tablespoons of fresh mint
1/2 cup queso Anejo cheese
5 teaspoons olive oil
of fresh mint, to garnish

Steps:

  • Rinse and clean the fava beans.Add the broth and bring to a boil.Reduce the heat to medium -low,cover partially,and cook until the beans are very soft and begin to fall apart and dissolve into the broth,about an hour.
  • Meanwhileheat a cast iron skillet over medium.Add the garlic cloves,unpeeled,and roast,turning occasionally,until they are black in spots;remove.Slice the onion in about 6 thick slices ,and roast in the same pan,until they have blackened on both sides,about 6 minuites per side.Remove.Add tomatoes and roast,turning,until they too are blackened on both sides,about 15 minutes.The vegetables amy also be cooked under a hot broiler if you prefer.
  • Peel the garlic.Roughly chop the garlic,onions,and tomatoes,and add to the beans.Continue cooking the beans for an additional 30 minutes.
  • Meanwhile make the pasilla chile condiment:Cut the chiles into 1/8 " slivers with a pair of kitchen scissors.Heat the olive oil in a small pot and add the chiles,stirring,fry them for a minute.Add the vinegar,oregano,and salt.Remove from heat and let it sit for about 1/2 hour,or until the soup is done,for the flavors to meld and to let the chiles soften.
  • Just before serving stir in the cilantro and mint.
  • Ladle the hot soup into bowls,sprinkle each bowl with a little crumbled cheese,a drizzle of olive oil(about 1/2 teaspoon),and place a little bit of the pasilla chile in the cenmter.Garnish with additional chopped mint,if desired.

Nutrition Facts : Calories 245, Fat 9.7, SaturatedFat 1.7, Cholesterol 7.2, Sodium 355.6, Carbohydrate 28.6, Fiber 5.1, Sugar 9.7, Protein 12.2

FAVES A LA MENTA(FAVA BEANS WITH MINT)



Faves A La Menta(Fava Beans With Mint) image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 spring onion, minced
4 bacon slices, cut crosswise into 1/8-inch thickness
Fine sea salt and freshly ground white pepper
1/2 cup white wine
1 1/2 cups water
2 cups shucked fava beans
10 mint leaves, torn

Steps:

  • Place the olive oil in a pot over medium heat. Add the onions and bacon and cook until limp. Season, to taste, with salt and pepper. Add the wine and bring to a boil. Add 1 cup of water and return to a boil. Continue cooking until the liquid is reduced by half.
  • Add the remaining water and the fava beans and bring to a boil. Lower the heat to a simmer and cook until the fava beans are tender, about 5 to 7 minutes. Add the mint leaves and cook for 1 minute. Serve hot or at room temperature.

FAVA BEAN SOUP WITH MINT



Fava Bean Soup with Mint image

Although this looks like a Mediterranean soup, I came across it in Veracruz, where the cuisine still has Spanish overtones. I have eaten a similar fava bean dish in Spain. You can find skinned, split fava beans in Middle Eastern markets.

Provided by Martha Rose Shulman

Time 2h15m

Yield Serves 6

Number Of Ingredients 9

1 pound dried, skinned fava beans, washed, picked over, and soaked in water to cover for 6 hours or overnight
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1/2 pound tomatoes, peeled, seeded, and chopped, or 1 cup canned chopped tomatoes
10 sprigs fresh spearmint, tied in a bunch with kitchen string
2 quarts water
Salt to taste
Slivered fresh mint leaves, extra virgin olive oil, and dried red pepper flakes for garnish

Steps:

  • Drain the favas. Heat 1 tablespoon olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Stir together for a minute, until fragrant, and add the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly, about 5 minutes, and add the beans, 2 quarts water, another 2 teaspoons salt, and the mint. Bring to a boil, reduce the heat, cover and simmer 2 hours, or until the beans have begun to fall apart and thicken the soup. Stir from time to time to make sure the beans are not settling at the bottom of the pot and sticking.
  • When the beans are soft and falling apart, remove the bundle of mint, and using tongs, any stray mint leaves. Using an immersion blender, puree the soup. Taste and adjust seasonings.
  • Serve, garnishing each bowl with a drizzle of olive oil, a sprinkling of slivered mint leaves, and a pinch of red pepper flakes.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1063 milligrams, Sugar 9 grams

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