This traditional recipe from Quebec's Saguenay region, features the fava beans, also known as "broad beans".
|1||onions, finely chopped||200 g|
|2 cloves||garlic, finely chopped|
|1 tbsp||canola oil||15 mL|
|2 cups||chicken broth||500 mL|
|2 cups||water||500 mL|
|2 cups||fava beans, shelled||300 g|
|1 tsp||dried savory||1 g|
|1/4 cup||pearl barley||45 g|
|ground pepper to taste [optional]|
Before you start
This recipe calls for shelled beans (either fresh or frozen). It takes about 1 kg of unshelled beans to obtain 2 cups (300 g) of shelled ones. Shell them just before cooking to avoid darkening.
- Prepare the vegetables: Finely chop the onion and garlic.
- Heat the oil in a large pot over medium heat. Add the onion and garlic, then sauté 3-4 min until they are soft. Pour in the broth and water. Bring to a boil. Stir in the beans, savory, salt and pepper. Reduce the heat, cover and simmer until the beans are cooked al dente, between 1 h and 1 h 30 min, depending on the size and freshness of the beans.
- Add the barley, then bring to a boil. Continue to simmer, covered, until the barley is tender, about 45 min.
- Adjust the seasoning. Thin the soup with more broth or water, if desired. Ladle the soup into bowls and serve.
The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.
Nutrition Facts Table
per 1 Serving (270g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ½||servings|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Copper, Iron, Niacin, Omega-3, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
- Good source of :
- Fibre, Magnesium, Manganese, Vitamin C
- Excellent source of :
- Diet-related health claims :