MOROCCAN FAVA BEAN AND VEGETABLE SOUP
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians and Muslims until the Spanish and Portuguese Inquisitions at the end of the 15th century, when all non-Christians were expelled from Spain and Portugal. The Sephardim were welcomed in Turkey, and many went to Greece, North Africa and the Middle East as well. Throughout the Mediterranean, springtime is the season for spinach and other greens, artichokes and fava beans, and these vegetables make delicious appearances at Passover meals. This dish is inspired by the fresh fava bean soup that Rivka Levy-Mellul, author of "La Cuisine Juive Marocaine," remembers as the first course of her childhood Seders in Morocco. The authentic dish is a substantial soup made with quite a lot of meat, but I've made a vegetarian version. I expected the fava beans to color this soup a pale green, but the other vegetables - the carrots, leeks, turnips and onion - and especially the turmeric contribute just as much, and the color of the soup is more of a burnt orange.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
- Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 885 milligrams, Sugar 7 grams, TransFat 0 grams
LITTLEMAFIA'S ROMANIAN SOUR SOUP(CIORBA)
Ciorba is a sour soup from Romania enjoyed by the people especially in winter. It can be done by sauteeing the veggies or without and can add vermicelli noodles in the end. Serve with sour cream.
Provided by littlemafia
Categories European
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut all the vegetables in cubes.
- Sautee the onion, add the rest of veggies.
- Add the water and the stock.When it's almost done add the tomato paste, chopped parsley. Season with salt, pepper and lemon juice according to your taste. Add little by little so it's not too sour.
Nutrition Facts : Calories 175.3, Fat 0.7, SaturatedFat 0.2, Sodium 143.7, Carbohydrate 40.4, Fiber 8.4, Sugar 11.6, Protein 5.7
LITTLEMAFIA'S ROMANIAN TRIPE SOUP
Myself, I don't even like the smell of it. Why post the recipe? Coz people who like it swear it's the best soup ever. I guess you got to like tripe to enjoy it. Apparently, it's good for hangovers!
Provided by littlemafia
Categories European
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil the tripe with salt very well for 4 - 5 hour, then strain it and cut it into small strips.
- Put it in a pan together with the veggies finely chopped and 1 tablespoon of rice and boil them until the vegetables and the rice are tender.
- Remove from the fire, add beaten egg mixed with vinegar, stirring well.
- Put salt to taste.
- Add the garlic finely chopped and optionally chopped parsley leaves.
- Serve with sour cream.
Nutrition Facts : Calories 147.8, Fat 5.3, SaturatedFat 1.8, Cholesterol 178.9, Sodium 137.7, Carbohydrate 7.6, Fiber 1.3, Sugar 2.2, Protein 16.6
LITTLEMAFIA'S ROMANIAN BEANS SOUP
If you're Romanian you love this already. Even if you're not you'll love it once you try it. As long as you like smoked meat. The vinegar is optional, myself I like it without.
Provided by littlemafia
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute oil and flour together until light brown.
- Add onion and paprika, saute for 10 minutes.
- Add the cubed pork, saute for 5 minutes.
- Add bean and stock and simmer for 10 minutes.
- Season with vinegar, salt and pepper.
LITTLEMAFIA'S ROMANIAN LENTIL SOUP
Make and share this Littlemafia's Romanian Lentil Soup recipe from Food.com.
Provided by littlemafia
Categories European
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil the lentils in 2 L water with some salt.
- When the lentils are soft, add the chopped parsley root,onion and carrot.
- Let boil another 10 minutes and add thyme,garlic.
Nutrition Facts : Calories 148.7, Fat 0.6, SaturatedFat 0.1, Sodium 2449.7, Carbohydrate 29.4, Fiber 9, Sugar 5.5, Protein 8.6
MOROCCAN HARIRA (BEAN SOUP)
A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: it's super-healthy and easy to prepare.
Provided by modestalmond
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
- Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
- Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 42 g, Fat 3.9 g, Fiber 12.5 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 298.5 mg, Sugar 4.2 g
LITTLEMAFIA'S GREEN BEANS SOUR SOUP
I'm opening a series of Romanian sour soups- ciorba- there are many many kinds but the basics are pretty much the same. Chop up the veggies and add them to the stock. Season it in the end and add noodles,sour cream or eggs, depends on what the recipe is calling for.
Provided by littlemafia
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Chop the carrot, parsley root and onion.
- Add to the water in the soup pot.
- Add the beans, cut into pieces.
- When it starts to boil, let it for a few minutes, then add the pepper and peeled and seeded tomatoes (sliced).
- Fry the flour in the oil, add some vegetable liquid to it and then add this mixture to the soup, stirring as you do it.
- Let boil until the beans are tender.
- Add chopped parsley and dill and let boil for a few more minutes.
- Season with salt,pepper and lemon juice.
Nutrition Facts : Calories 67.7, Fat 2.6, SaturatedFat 0.4, Sodium 20.9, Carbohydrate 10.9, Fiber 3.7, Sugar 4.6, Protein 2.2
ROMANIAN BEAN SOUP
This sounds yummy, although I have not tried it yet myself. Recipe courtesy of Chet Day's Daily Crock website. Posted for Zaar World Tour II for the Southeastern Europe region. Note: Prep Time does not include overnight soaking of the beans.
Provided by Stacky5
Categories Beans
Time 18h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
- Place beans in crockpot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours on low until beans are very tender.
- Remove from heat and let cool a little.
- In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown.
- Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste.
Nutrition Facts : Calories 181, Fat 1.8, SaturatedFat 1, Cholesterol 3.8, Sodium 29.3, Carbohydrate 32.5, Fiber 9.1, Sugar 5.5, Protein 10
LITTLEMAFIA'S ROMANIAN MEATBALLS SOUP
I'm opening a series of Romanian soups,especially sour soups called Chiorba or Borsh.Very popular here, some people eat them everyday. This one is called Chiorba de perisoare. I mentioned that it's optional the sour cream & egg yolks step. It makes the soup richer, even if you skip it the taste is still good.
Provided by littlemafia
Categories European
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- To make the meatballs, mix together all the ingredients. Then take a little of this mixture and make little balls (the size that you like - my mom makes them quite big while I prefer them small).
- Fry the chopped onion in oil .
- Add the chopped or grated onion,carrot,parsley and celery root.
- Add the water , salt and leave to boil for 10 - 15 minutes, then add the meatballs to the soup, one by one.
- Simmer until the meatballs rise - about 30-45 minutes .
- Add the parsley .
- Turn off the heat and cover for 15 minutes.
- This step is optional :In a separate bowl, mix 2 egg yolks with the sour cream. Add the egg/sour cream mixture into the soup.
- To season the soup add fresh lemon juice - adjusting to taste.
- Add the chopped parsley,the celery and the lovage leaves.
- Serve with sour cream.
Nutrition Facts : Calories 43.9, Fat 0.7, SaturatedFat 0.2, Cholesterol 26.4, Sodium 64.7, Carbohydrate 8.1, Fiber 1.3, Sugar 2.8, Protein 1.6
LIMA BEAN SOUP
A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey
Provided by Taste of Home
Time 40m
Yield 12 servings (3 quarts)
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.
Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
LUSCIOUS LIMA BEAN SOUP
Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!
Provided by Ann Caterina
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h30m
Yield 9
Number Of Ingredients 9
Steps:
- Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
- In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
- In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 0.5 g, Sodium 46.2 mg, Sugar 6.7 g
LITTLEMAFIA'S ROMANIAN BEEF SOUR SOUP
Lovage is the secret to a good Romanian sour soup. Celery leaves are an OK substitution but it's not exactly the same thing. I grow my own lovage leaves in a flower pot. If sauerkraut juice is not available season the soup with lemon juice and make up the amount with water. Traditionally, borsh is added to make the soup sour,which is fermented wheat bran. Cooking time depends on how quick the meat is boiling.
Provided by littlemafia
Categories European
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring to boil the beef cut into medium sized pieces together with water and salt.
- Remove the scum several times, then add some salt.
- Clean and chop or grate the veggies and add them to the soup.
- Later add the tomatoes . Let it boil for another 10 - 15 minute.
- Separately boil the pickled cabbage juice then add it to beef soup.
- Add the noodles.
- Boil the sour soup for another few minutes, add the tomato paste, put salt and lemon juice to taste.
- When is cooked, add parsley and lovage leaves.
Nutrition Facts : Calories 159.6, Fat 10, SaturatedFat 4.1, Cholesterol 13.6, Sodium 45, Carbohydrate 15.2, Fiber 2.5, Sugar 3.2, Protein 3
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