Fava Bean Soup
This traditional recipe from Quebec's Saguenay region, features the fava beans, also known as "broad beans".
Ingredients
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.
Method
- 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.
Remarks
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)
Amount % Daily Value |
Calories 150 |
Fat 4 g 6 % |
Saturated
0.5 g
3 % |
Cholesterol 0 mg |
Sodium 70 mg 3 % |
Carbohydrate 24 g 8 % |
Fibre 5 g 19 % |
Sugars 2 g |
Net Carbs 19 g |
Protein 7 g |
Vitamin A 3 % |
Vitamin C 34 % |
Calcium 4 % |
Iron 15 % |
Claims
This recipe is :- Diet-related health claims :
- Artery-healthy, Heart-healthy
- Excellent source of :
- Folacin
- Good source of :
- Fibre, Iron, Magnesium, Manganese, Niacin, Potassium, Vitamin C
- Source of :
- Copper, Omega-3, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
- Low :
- Saturated Fat, Sodium
- Free :
- Added Sugar, Cholesterol, Trans Fat
DIABETES Exchange
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 2 |
Fats | ½ |