Ham and Fava Bean Soup
A favourite around the Mediterranean, fava beans are best eaten when young and tender. High in protein, fiber, and B-vitamins, fava beans make this a hearty and healthy soup.
Number of servings : 4
Prep time: 5 Minutes
Cooking time: 45 Minutes
Type of meal : | Soups | Soups
Special diet :
2 tablespoons olive oil
140g low-sodium ham, chopped into ½-inch pieces
1 onion, chopped
2 large leeks, white part only, sliced
4 sprigs thyme
2 bay leaves
1/2 cup pearl barley
6 cups of low-sodium vegetable stock
1 1/2 cups fava beans, shelled
1/2 cup chopped flat-leaf parsley
- Heat the oil in a large saucepan over medium low heat. Sauté the ham, onion, and leeks, stirring occasionally, for about 10 minutes or until the vegetables are soft and golden. Add the thyme and bay leaves towards the end of the cooking time.
- Add the barley and cook for 1 to 2 minutes, then pour in the stock. Bring to a boil and simmer, uncovered, for about 30 to 40 minutes or until the barley is tender and the stock reduced to a soupy consistency. Add the fava beans about 4 to 5 minutes before the end of the cooking time.
- Remove the bay leaves. Season with salt and freshly ground black pepper to taste and transfer the soup to warmed bowls. Sprinkle with parsley before serving.