Ingredients for Grandmas Country Soup 1965
- 1 cup dried fava beans
- Great Northern Bean
- 6 cups water
- Chicken Stock
- 2 tablespoons tomato paste
- Chili Powder
- 1/2 teaspoon cumin powder
- 1 medium onion, chopped
- 1 medium carrot, chopped
- Celery Rib
- Savoy Cabbage
- Frisee
- Salt to taste
- Pepper to taste
- Romano Cheese
- 2 tablespoons olive oil
- Optional: 1/4 cup cooked spaghetti
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How to Make Grandmas Country Soup 1965
- Rinse fava beans and great northern beans thoroughly. Place each type of bean in a separate bowl, cover with cold water, and soak overnight.
- The next day, drain and rinse the fava beans. Boil in fresh water for 5 minutes. Drain, cool slightly, and carefully slit each bean with a knife to remove the skins.
- Set the skinned fava beans aside. Drain the great northern beans and set aside.
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened, about 5 minutes.
- Stir in tomato paste, chili powder, and cumin. Cook for another 2 minutes.
- Add both types of beans, water, and stock to the pot. Partially cover and simmer over medium heat for 30 minutes, or until beans are halfway cooked.
- Stir in the shredded cabbage and chopped lettuce.
- Continue to simmer until the beans are tender, about 40 minutes more. Taste and adjust seasoning with salt and pepper, keeping in mind that the cheese will add saltiness.
- Ladle soup into bowls.
- Sprinkle each serving generously with grated Parmesan cheese and drizzle with a little olive oil.
- If desired, add cooked spaghetti to each bowl as a topping.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
34g
Fat
15g
Carbs
9g