Moroccan Fava Bean Soup

1 pound dried fava beans or 1/2 pound frozen double-peeled (2 cups)

1 large onion, chopped

2 medium or large carrots, peeled and diced

2 celery ribs, diced

4 cloves garlic

1 small potato (about 4 ounces), peeled and diced

2 quarts water, vegetable stock or chicken stock

2 teaspoons Lawry's salt

2 teaspoons sumac

A bouquet garni made with a couple of sprigs of parsley, a bay leaf and several sprigs of cilantro

freshly ground pepper

1/2 teaspoon turmeric

1/3 cup chopped cilantro plus additional leaves for garnish



Soak beans overnight.  Drain and place the beans in a soup pot.  Add enough water to cover the beans by about four inches.  Add in salt, garlic, pepper and onion.  Cook covered on low simmer for about 40 minutes until beans are tender.  Add in the carrots, celery, potato, salt, sumac, bouquet garni, pepper and turmeric. Cook for about 30 minutes.  Remove bouquet garni and puree the soup in a blender.  Spoon into serving bowls.  Sprinkle with cilantro and drizzle with olive oil.

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