Dried Fava Bean Soup with Mint and Chiles is a hearty, aromatic dish that blends earthy fava beans with the freshness of mint and a gentle kick of chiles. This Middle Eastern–inspired soup is rich in protein, full of flavor, and perfect for a wholesome meal. The balance of warm spices, cooling herbs, and subtle heat makes it both comforting and refreshing.
Prepare beans:
Drain soaked fava beans and rinse well.
Cook beans:
Add beans and vegetable broth to a pot. Bring to a boil, then simmer for 30–35 minutes until tender.
Sauté aromatics:
In a separate pan, heat olive oil and sauté garlic and chopped chiles for 2–3 minutes.
Combine flavors:
Add the sautéed mixture to the cooked beans and stir well.
Season:
Add salt and black pepper to taste.
Simmer:
Let the soup cook for another 10 minutes to blend flavors.
Add mint:
Stir in fresh mint just before serving for a refreshing aroma.
Serve:
Serve hot with a drizzle of olive oil or a squeeze of lemon (optional).
1 cup dried fava beans (soaked overnight)
2 tbsp olive oil
3 cups vegetable broth or water
¼ cup fresh mint leaves (chopped)
3 cloves garlic (minced)
Salt and black pepper to taste
1–2 green chiles (finely chopped)
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