Here’s something you’ll need for those cold winter nights: a hearty vegetable bean soup. An ancient member of the pea family, fava beans have a nutty taste and buttery texture all their own, so just add some veggies and you have a delicious bowl of soup.
2 tablespoons oil
2 onions, diced
4 garlic cloves, crushed
1 large carrot, cubed
8 asparagus spears, sliced
8 ounces Cremini mushrooms, sliced
5 cups chicken stock
½ teaspoon chili powder,
or to taste
2 bay leaves
1 cup fava beansSalt and ground black pepper, to taste
- In a medium saucepan, cook the onions in the oil over medium heat until the onions are soft and translucent, about 5 minutes.
- Reduce the heat and allow the onions to caramelize, about 10 minutes (add more oil if needed).
- Add the garlic and cook for another minute. Add carrots, asparagus, and mushrooms, sauté for 3 to 5 minutes, then add the stock and chili powder and bay leaves. Bring to a boil. Cook for 30 minutes.
- Add the fava beans and continue cooking on medium heat until the beans are soft, about 45 minutes or (don’t overcook, or the beans will become mushy). Remove the bay leaves and turn off the heat. Serve hot.
For more great recipes, check out this weeks issue of Whisk by Ami
