Broad Bean Soup Recipe

	Preparation Time
	15 minutes

	Cooking Time
	40 minutes

	Servings
	4 persons

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Try this luscious Broad Bean Soup Recipe next time you attempt to make bean soup. It is such a simple and filling soup, perfect for winter suppers. Use fresh beans if possible, to make it taste hearty delicious!

Nutrition Facts

Amount per Serving

Calories 549.13 kcal

% Daily Value *

Total Fat 8.61 g: 13.2 %
Saturated Fat Content 1.27 g: 6.3 %
Cholesterol 0.00 mg: 0 %
Sodium 609.44 mg: 25.4 %
Total Carbohydrate: 30 %
Dietary Fiber 30.14 g: 120.6 %
Sugars 9.50 g: 23.8 %
Protein 32.12 g: 64.2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Fresh peppermint	2 tbsp
Olive oil	2 tablespoon
Vegetable broth	2 ½ cup
Garlic, raw	2 clove(s)
Onions raw	1 medium 2-1/2" dia
Russet potatoes, raw	2 Potato medium 2-1/4" to 3-1/4" dia
Fava beans raw	3 cup

Preparation method

Dice the potatoes, crush garlic cloves, chop onion and mint; set them aside.
In a large saucepan, heat oil, add garlic and onion, saute for 3 minutes, until softened.
Then add potatoes and cook while stirring for 5 minutes. Stir in the beans along with stock, cover then let simmer for 30 minutes or until beans and potatoes are tender.
Using a slotted spoon, remove some vegetables and set them aside. In a blender, put remaining soup and blend until smooth.
Transfer the soup into a clean saucepan then add reserved veggies and chopped mint. Stir and heat gently.
Then ladle the soup into warm serving bowls. Garnish with yogurt and mint sprig, if desired. Serve at once.

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