I just realized how pretty fresh dill is. :)
I know we’re getting to the tail end of soup season (in the Northern Hemisphere, anyway), but I just had to share this one. I made it a couple months ago when I made my first beer bread (Cheddar-Dill Beer Bread) and it was an instant favorite in my house. (We love creamy soups, especially ones with cabbage…this soup and my Cabbage, White Bean, & Sausage Soup are proof of that.)
But to honest, we’ve still been getting “soup days” around here, weather-wise. Last week we had a few days of high temps in the 40s and this weekend we’re supposedly in for more of the same. (The crazy thing is, today’s high is supposed to be in the 70s…such a roller coaster!) So, for anyone who lives in a place like I do where the weather can (and does) turn on a dime, make this soup this weekend! :)
A Note on Fava Beans: I used dried favas in this soup since fresh favas weren’t in season when I made it. It’s still a little early for fava bean season (depending on where you live), as they’re typically available from late spring through mid to late-summer. However, if you can find fresh fava beans, by all means, try them in this soup! (Once the beans are prepped, maybe add them during the last couple minutes so they don’t fall apart.) Just an FYI on prepping fresh fava beans: they first have to be shelled (the same way you would shell peas), and then blanched so you can remove their tough outer skin. Once you do that they’re soft and tender with an almost buttery texture. (For more information, including two recipes using fresh fava beans, check out my guest post on fresh fava beans on Lazaro Cooks.)
Creamy Fava-Dill Soup
Serves 6 to 8
1/2 lb dried fava beans (also called broad beans), rinsed
2 tablespoons olive oil
2 slices turkey bacon, diced
2 tablespoons butter
1 1/2 lbs (about 1/2 a medium-large head) cabbage, chopped
2 medium onions, diced
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
6 large cloves garlic, minced
1 teaspoon crushed red pepper flakes (more or less to taste)
2 medium carrots, shredded
1 medium potato, thinly sliced
1 teaspoon dried marjoram
2 bay leaves
2 chicken or vegetable-flavored soft bouillon cubes
7 cups water
1/2 cup heavy cream
2 tablespoons minced fresh dill
Pick over the beans and remove any stones, pieces of dirt, or irregular beans. Put them in a large bowl; fill the bowl with cold water and soak overnight. The next day, drain the beans, add them to a large pot, fill the pot with water, and bring to a boil over high heat; once boiling, turn the heat down, cover the pot, and cook until the beans are tender (about 2 to 3 hours), adding more water as necessary and stirring occasionally; drain.
Heat the oil in a lidded 5-quart pot over medium heat; add the bacon and cook until browned, about 3 to 5 minutes. Transfer the bacon to a bowl and set aside. Turn heat up to medium-high and add the butter to the pot; once melted add the cabbage, onion, lemon juice, salt, and pepper. Cover and cook until the veggies start to soften, about 10 minutes, stirring occasionally. Add the garlic and red pepper flakes and cook 2 minutes, stirring constantly.
Add the carrot, potato, marjoram, bay leaves, bouillon cubes, water, beans, and turkey bacon; turn heat up to high, cover the pot, bring the soup up to a boil, then turn heat down to simmer and cook until the veggies are tender, about 20 minutes, stirring occasionally. Turn off heat and stir in cream and dill; season with additional salt and pepper to taste. Serve garnished with fresh dill if desired.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
A wonderful soup! Fava beans are great.
Cheers,
Rosa
That’s a lovely hearty, thick soup, Faith. And a marvelous presentation in those cute bowls. Your beer cheddar bread is a winner as well.
Well it looks like we’re about to get a whole “soup weekend,” not just one soup day, so your timing is spot-on. I’m not thrilled at the forecast of endless rain, but that’s spring for you. I do, however, adore both fava beans and dill, so you’ve got my mind spinning over this combination. So smart!
Soup season is TECHNICALLY coming to an end, but you won’t tell if i make this well into the summer months, will you? I just can’t get enough of soup to stop! Plus this sounds majorly delicious. A bowl full of health and yumminess!
I’m a soup year round kind of girl :). I don’t really use dill often- I should try! The result looks comforting & yummy
I love fava beans, and this soup is lovely! A perfect meal for a not-quite-warm spring night!
I love soup for lunch any time of the year. And this one has so many of my favorites including potatoes, cabbage, and dill! Can’t wait to try it :)
That soup looks good for any time of year! So does that bread!
I never get sick of soup! I am one of those people eating soup and salad on a summer day lol!
Perfect time for soup here. It looks perfect … wish I had it for dinner
Dear Faith, this soup looks delish! A perfect treat at the end of the day…looks very comforting!! Blessings my dear, your friend, Catherine xo
The weather here is getting warmer by the day! But still during nights a light chill falls and this soup would be very appropriate to just warm us up a little bit! My son is a fan of fava!
I almost picked up some fresh fava beans at the farmers’ market the other day, but decided to wait until I can use up some of the goodies I still have. It is a bit drizzly and cold today, a perfect soup day! This soup looks like comfort food all the way, and I am more of a soup any season kind of girl :)
There’s never an end to soup season hehe coming from an Asian background I think soup is SO SO SO important for our healthy :D
You won my clif giveaway! Please send your address to itzyskitchen at gmail dot com!
Fresh dill is very pretty and your delicious soup is too! Wonderful flavors!
And what a lovely fava bean post it was. First off, here the presentation and photography is stunning. Second the combo of the fresh dill and the favas works perfectly.
Bravo.
fresh dill is lovely, you’re right! what a terrific soup, and it couldn’t have come at a better time since it’s darn cold around here these days. :)
With all the fresh dillweed growing tall in my garden right now, I’m thrilled to have these terrific recipes that use it (this one and your cheddar-dill beer bread!) thanks, Faith!