Fava bean and vegetable soup | Recipe of the Week

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe. The farmers market is located behind The Commons mall along South 324th Street in Federal Way.

By Vickie Chynoweth

For the Mirror


1 500g bag dry fava beans (Ancient Trees)

4 tbsp extra virgin olive oil (Ancient Trees)

2 cups chopped onion, 1 onion (Aguilar Farms)

2 cups sliced leek, white part, 2 leeks (Aguilar Farms)

1 cup sliced celery, 2 stalks (Aguilar Farms)

1 cup sliced carrots, 2 carrots (Amador Farms)

1 1/2 – 2 cups diced sweet potato (Amador Farms)

1 tsp golden milk turmeric tea (The Tea Heaven)

1/4 – 1/2 cup lemon & herb pumpkin seeds (Pike Place Nuts)

4 – 8 stems hierba mora, cut into strips with scissors (Aguilar Farms)

6 – 8 cups vegetable stock

Salt and pepper to taste


1. Rinse fava beans. Put in a large pot add 6 to 8 cups of water to cover beans with 3 inches of water. Bring to a boil. Boil beans for 5 to 10 minutes. Turn off heat and cover beans for 1 hour.

2. Prepare vegetables while beans are soaking. In a large pot add olive oil. Add all prepared vegetables. Cook on medium heat until vegetables are tender, about 7 to 10 minutes.

3. Test beans to see if they are soft. Drain beans and add to vegetables. Add 6 cups of vegetable stock. Bring to a boil. Turn heat down to medium and cook for 5 minutes. Put golden milk turmeric tea in a tea ball or cheese cloth then add to soup. Stir until well combined. Turn off heat and let the soup sit for 5 to 10 minutes to cool down slightly.

4. Using a blender or food processor puree soup in 2 to 3 batches. Return to pot and stir in an additional 2 cups of vegetable broth until desired consistency is reached.

5. Ladle into individual bowls. Top each serving with strips of hierba mora and pumpkin seeds. Serves 8

Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”