Ful beans, broad beans, or fava beans, the name depends on your region, pureed into a delicious and hearty soup that is vegan to boot.

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Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
additional:
8 hrs
total:
9 hrs 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a large pot with water to cover. Soak 8 hours to overnight.

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  • Drain beans and return to pot with 5 cups fresh water. Bring to a boil and simmer until soft, 45 minutes to 1 hour.

  • Heat olive oil in a skillet over medium heat. Add leeks, onions, and garlic; saute until softened, about 5 minutes. Add to the pot with the beans.

  • Add spinach, cumin, salt, and pepper to the soup and cook gently, 15 to 30 minutes more.

  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.

  • Heat until warm until ready to serve.

Cook's Notes:

Fava beans are best if bought without skins on. If they have the skins on them, soak them overnight and boil briefly before removing skins for use in recipe.

If available, use Egyptian green molokhia in place of spinach

Nutrition Facts

527 calories; protein 31.2g 62% DV; carbohydrates 77.7g 25% DV; fat 12.2g 19% DV; cholesterol 0mg; sodium 84.4mg 3% DV. Full Nutrition
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