Middle East Kitchen Find many Middle Eastern Recipes


Broad Bean and Parsley Soup

Broad bean, ginger, garlic and parsley soup

Broad Bean and Parsley Soup

Ingredients:

2 cups large broad beans, soaked for about 24 hours
8 cups water
1 Tablespoon olive oil
2 Tablespoons grated ginger
2 cloves garlic, crushed
2 tsp salt
1 tsp pepper
1 tsp cumin
1/4 cup lemon juice
2 Tblsp parsley, finely chopped
1/2 Brown onion, finely chopped

Method:

  1. Drain beans and remove skins. Place beans in saucepan with water and bring to boil.
  2. Cover and cook over medium heat for 1-1/2 hours or until well-cooked. Allow to cool.
  3. Puree in a blender then return to saucepan and bring to boil, adding more water if necessary.
  4. Stir in remaining ingredients, except the onion and parsley, and bring to boil.
  5. Cook over medium heat for 5 minutes, stirring a few times.
  6. In a saucepan saute the onion until golden.
  7. Place the soup in bowls then garnish with saute onion and parsley, serve hot.







| Home | Dips | Vegetarian | Salads | Soups | Poultry | Meats | Seafood | Rice | Couscous | Pastry | Desserts |
| Sweets | Beverages | Spices | Measurements | Search | Links | Site Map | Submit a Recipe | Contact Us | Privacy Policy |

Copyright © 2017 MiddleEastKitchen.com. All rights reserved.