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A hearty Québec-inspired soup of tender fava beans, pearl barley, carrots, and celery simmered in a savory vegetable broth. A little thyme and a finishing splash of cider vinegar sharpen the earthy, comforting flavors.
AI-generated image
AI-generated image
Fava beans provide a creamy, earthy base while barley adds satisfying chew. Sweating the aromatics before simmering builds depth, and cider vinegar balances the soup without making it taste sharp.
Cool the soup promptly and refrigerate it in a covered container for up to 4 days. It can be frozen for up to 3 months; freeze without garnishes and leave room for expansion.
Reheat gently in a saucepan over medium-low heat until steaming throughout, about 8 to 10 minutes, stirring occasionally. Add a splash of water or broth because the barley thickens the soup as it stands.
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