Creamy Fava Soup With Fresh Dill

A delicious balance between decadent and nutritious, this satisfying, creamy fava soup with fresh dill is perfect if you want to try something new! With instructions on how to use dried or fresh fava beans.

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, and 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; it’s 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!

Dried vs Fresh Fava Beans in This Recipe

I used dried favas in this soup because 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! 

To do so, once the fresh beans are prepped, 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.

Fava Soup Ingredients and Substitutions

• Dried fava beans – These are also called broad beans.
• Olive oil – We use a little bit of olive oil to cook the turkey bacon.
• Turkey bacon – Instead of turkey bacon, you can use beef bacon or pork bacon and omit the oil. My preference has changed; instead of turkey bacon for this, my favorite is now beef bacon.
• Unsalted butter – We cook the vegetables in a little butter, which adds richness to this vegetable-heavy soup.
• Green cabbage – We use 1 1/2 pounds of green cabbage for this soup, which is around half of a medium-large head of cabbage.
• Yellow onions – Onion adds savory depth of flavor.
• Fresh lemon juice – Similar to adding vinegar, the acid from fresh lemon juice helps preserve the color of cabbage as it cooks. Additionally, the tart flavor of lemon helps balance and enhance the slightly peppery flavor and subtly sweet flavor of green cabbage.
• Salt and black pepper – These basic seasonings ensure our soup isn’t bland.
• Garlic – Garlic adds depth and brings the flavor of cabbage to life!
• Crushed red pepper flakes – You can add as much or as little as you like. Crushed red pepper flakes add a bit of spicy heat to balance the sweet vegetables and cream.
• Carrot – The sweet, earthy flavor of carrot is a great addition to this soup.
• Potato – Any type of potato will work here. If you use a Russet potato (or other starchy potato with a thick skin), just peel it before slicing. A starchy potato (such as a Russet) will likely disintegrate into the soup, which helps to thicken it without flour (this soup is gluten free!). However, if you use a yellow potato (such as Yukon Gold), there’s no need to peel it because the skin is thin. Also, yellow potatoes keep them their shape better in soup.
• Dried marjoram – Marjoram, with a woodsy, slightly citrusy flavor, is a lovely pairing with cabbage.
• Bay leaves – Bay leaves help create a complex, nuanced broth for this soup.
• Chicken stock – Instead of chicken stock, you can use vegetable stock if you prefer. I like using Better Than Bouillon Chicken Base mixed with water.
• Heavy whipping cream – We use 1/2 cup of heavy whipping cream to add silkiness and richness to this soup.
• Fresh dill – The flavor of fresh dill brightens up the whole soup, and pairs really well with fava beans.

Instructions

Step 1: Soak the Dried Beans the Night Before

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.

Step 2: Cook the Beans

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). Add more water as necessary and stir occasionally. Drain.

Step 3: Make the Soup

1. 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.
2. Turn the 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.
3. Add the carrot, potato, marjoram, bay leaves, bouillon cubes, water, beans, and crisped bacon. Turn the 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.
4. Remove from the heat and stir in cream and dill. Season with additional salt and pepper to taste.

Step 4: Serve

Serve garnished with fresh dill.

Pro Tip: How to Use Fresh Fava Beans Instead of Dried in This Soup

Fresh fava beans also work well in this recipe! However, they need to be prepped a bit before you can use them.

Here is how to prep fava beans:

1. Shell the fava beans. This is done the same way you would shell green peas. Basically, you want to tear off one end (it will be like a string), and pull it. Then you can easily pop the pod open at the seam and remove the beans.
2. Blanch the fava beans. Bring a pot of boiling salted water to a boil, then add the beans and cook for 1 minute, and drain. Plunge the blanched beans into a bowl of ice water to shock them (this immediately stops the cooking process).
3. Peel off the tough outer skin of the beans. All you have to do is squeeze a bean and push it out of the outer coating.
4. Now your fava beans are ready to eat or to add to any recipe you like! To use them in this soup, simply add them during the last 5 minutes of cooking.

More Bean Soup Recipes to Try

• Italian-Inspired Creamy White Bean Soup
• Middle Eastern Red Lentil Soup (Adas)
• Smoked Paprika White Bean Stew (Inspired by Fabada Asturiana)

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Creamy Fava Soup Recipe with Fresh Dill 

By: Faith Gorsky

Prep TimePrep Time: 30 minutes minutes

Cook TimeCook Time: 2 hours hours 45 minutes minutes

Other TimeOvernight Soaking Time 12 hours hours

Yields: 6 servings

A delicious balance between decadent and nutritious, this satisfying, creamy fava soup with fresh dill is perfect if you want to try something new! With instructions on how to use dried or fresh fava beans.

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Ingredients

 

1x2x3x

• ▢ 1/2 pound dried fava beans also called broad beans, rinsed
• ▢ 2 tablespoons olive oil
• ▢ 2 slices turkey bacon diced (see Notes)
• ▢ 2 tablespoons unsalted butter
• ▢ 1 1/2 pounds green cabbage chopped (about half of a medium-large head)
• ▢ 2 medium yellow onions diced
• ▢ 1/4 cup fresh 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
• ▢ 7 cups chicken stock
• ▢ 1/2 cup heavy whipping cream
• ▢ 2 tablespoons minced fresh dill plus more for garnish if desired

US CustomaryMetric

Instructions

 

Soak the Dried Beans the Night Before

• 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.

Cook the Beans

• 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.

Make the Soup

• 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 the 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 crisped bacon. Turn the 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.
• Remove from the heat and stir in cream and dill. Season with additional salt and pepper to taste. Serve garnished with fresh dill if desired.

Notes

• Bacon: Instead of turkey bacon, you can use beef bacon or pork bacon and omit the oil.
• Potato: Any type of potato will work here. If you use a Russet potato (or other starchy potato with a thick skin), just peel it before slicing. A starchy potato (such as a Russet) will likely disintegrate into the soup, which helps to thicken it without flour (this soup is gluten free!). However, if you use a yellow potato (such as Yukon Gold), there’s no need to peel it because the skin is thin. Also, yellow potatoes keep them their shape better in soup.

How to Use Fresh Fava Beans Instead of Dried in This Soup

Fresh fava beans also work well in this recipe! Here is how to use them:

1. Shell the fava beans. This is done the same way you would shell green peas. Basically, you want to tear off one end (it will be like a string), and pull it. Then you can easily pop the pod open at the seam and remove the beans.
2. Peel off the tough outer skin of the beans. All you have to do is squeeze a bean and push it out of the outer coating.
3. Now your fava beans are ready to eat or to add to any recipe you like! To use them in this soup, simply add them during the last 5 minutes of cooking.
4. Blanch the fava beans. Bring a pot of boiling salted water to a boil, then add the beans and cook for 1 minute, and drain. Plunge the blanched beans into a bowl of ice water to shock them (this immediately stops the cooking process).
5.  

Nutrition

Calories: 476kcal | Carbohydrates: 53g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 950mg | Potassium: 1226mg | Fiber: 15g | Sugar: 14g | Vitamin A: 4060IU | Vitamin C: 59mg | Calcium: 135mg | Iron: 4mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Soup

Cuisine: American

Keyword: Fava Bean Soup, Fava Bean Soup Recipe, Fava Soup, Fava Soup Recipe

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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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