Broad Bean Soup

10 Servings

2 cups large broad beans, soaked for 24 hours

8 cups water

1 Tbsp. olive oil

2 Tbsp. ginger, grated

2 cloves garlic, crushed

2 tsp. salt

1 tsp. pepper

1 tsp. cumin

1/4 cup lemon juice

2 Tbsp parsley, finely chopped

Directions

Drain beans and remove skins. Place beans in saucepan with water and bring to a boil. Cover and cook over medium heat for 1 1/2 hours or until well cooked. Allow to cool.

Purée in a blender; then return to saucepan and bring to a boil, adding more water if necessary.

Stir in remaining ingredients, except parsley, and bring to a boil.

Cook over medium heat for 5 minutes, stirring a few times.

Place in bowls;then garnish with parsley before serving.