Dried Broad Bean Soup

A nice combination of beans and vegetables. This soup is a rich source of proteins and vitamins, so it can easily be incorporated into your healthy lifestyle.

Dried Broad Bean Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: 6


  • 2 tablespoons olive oil
  • 200 g dried broad beans
  • 1 onion, peeled and chopped
  • 1 leek, sliced
  • 2 potatoes, cubed
  • 2 sticks celery, chopped
  • 6 garlic cloves, peeled and chopped
  • 1 ½ teaspoons paprika
  • 2 teaspoons ground cumin
  • 1.5L chicken or vegetable stock
  • Salt and pepper, to taste
  • 40g butter
  • 1 handful fresh fava beans
  • 3 spring onions with tops, chopped
  • For the garnish
  • ¼ cucumber, diced
  • ½ preserved lemon, diced
  • 1 tomato, seeds removed and diced
  • ½ red onion, finely chopped
  • 3 spring onions, chopped


  1. Place the beans in a pot of cold water and allow to sit for overnight. Drain in a colander and remove the skins.
  2. Add the olive oil to a large stock pot and set over medium heat.
  3. Add the leek, onion, dried beans and potato and cook for 5 minutes, stirring frequently.
  4. Add the cumin and paprika, give a stir to coat and cook for about 5 minutes.
  5. Finally, add the garlic and celery, pour in the stock and bring to a boil. Reduce the heat to medium low and let the soup simmer until the beans are tender. Remove from the heat.
  6. Stir in the butter, fava beans and season with salt and pepper. If the soup is too thick add some more stock or water. Serve the soup in a serving bowls, garnished with chopped red onion, spring onions and cucumber slices.
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