Broad Bean Soup

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Vegetarian, Low-Fat Broad Bean Soup

 

2 cups large broad beans, soaked for about 24 hours, precooked can be used

8 cups water

1 Tablespoon olive oil

2 Tablespoons grated ginger

2 cloves garlic, crushed

2 teaspoons salt

1 teaspoon pepper

1 teaspoon cumin

1/4 cup lemon juice

2 Tablespoons finely chopped parsley

 

Drain beans and remove skins. Place beans in saucepan with water and bring

to boil. Cover and cook over medium heat for 1-1/2 hours or until

well-cooked. Allow to cool. Puree in a blender; then return to saucepan and

bring to boil, adding more water if necessary. Stir in remaining

ingredients, except parsley, and bring to boil. Cook over medium heat for 5

minutes, stirring a few times. Place in bowls; then garnish with parsley

before serving.

Note: Cooked fava beans - another name for broad beans - in cans can be

substituted for the dry broad beans. The fava in cans are usually cooked

with their skins, and hence the soup will be much darker in color.

Substitute 4 cups of the canned fava for the 2 cups of the dried. Combine

with remaining ingredients, except parsley, and purée; then bring to boil

and cook for 5 minutes over medium heat.

Makes 6 servings.

Calories...108...Fat...2.1 g...Fiber...4.7 g.