Red and Fava Bean Soup

Vegan 40 minutes Beginner

By Kacie

I was looking to make a black bean soup but how our pantry is set up I didn’t have any. So I thought quickly about what could be used as a substitute. Since most beans are mild in flavor they can be used interchangeably. I decided to use red beans and fava beans. Mostly because I was curious how they would taste when combined. I was disappointed! Traditionally, fava beans are not a part of my culture’s cuisine. We eat a lot of red beans or black eyed peas especially around the holidays. Fava beans are used primarily in North Africa, Mexico, and Southwest and south Asian cuisines.

Vicia faba or better known as fava beans or broad beans have a mild and creamy flavor. They are a great source of potassium, dietary fiber, protein, iron, B vitamins, and magnesium. This soup was hearty and full of flavor. I am Interested in what other beans you would have used instead….Feel free to add your comments below.

Red and Fava Bean Soup


  • 1 can 15 to 16 oz red beans, rinsed and drained
  • 1 can 15 to 16 oz fava beans, rinsed and drained
  • Water (enough to cover ingredients)
  • 4 sweet potatoes, rinsed, peeled, and chopped
  • 3 carrots, rinsed and grated
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • black pepper and salt to taste
  • 12 oz (weighed on food scale) or 4 cups, nopalitos


  1. Put beans in large pot. Add enough water to cover beans. Bring to a boil and cook until tender (approximately 20 minutes). Allow to cool a little (~ 5 minutes). Then put in food processor and blend.
  2. Put bean broth back in pot and add sweet potatoes, carrots, chili powder, paprika, cumin, black pepper, and salt. Stir and bring to a boil. Cook until sweet potatoes and carrots are tender (approximately 15 minutes).
  3. After 10 minutes, stir in nopalitos (Cactus). Stir and simmer.
  4. Serve warm.

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