Fava Bean Soup (Bissara)

Name: Fava Bean Soup (Bissara)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Morocco
Ingredients: 2 cups (400 g) dried split fava beans, rinsed; 6 cups (1.4 L) water, plus extra as needed; 4 garlic cloves (about 20 g), peeled; 2 tbsp (30 ml) olive oil, plus more for serving; 1 1/2 tsp (9 g) salt, or to taste; 2 tsp (4 g) ground cumin, plus more for serving; 1 tsp (2 g) sweet paprika, plus more for serving

بيصارة BissaraSay it: bee-SAH-rah

By the Passport Plate editors. Published November 10, 2026.

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Bissara is a comforting fava bean soup from northern Morocco, often eaten for breakfast with warm bread. Dried split fava beans are simmered with garlic until soft, then blended into a smooth, velvety purée. It is finished at the table with a generous drizzle of olive oil and dusting of cumin and paprika. The flavor is earthy and mild, with the cumin and olive oil doing the lifting. Simple, filling and deeply traditional, it is a staple of chilly mornings and casual gatherings.

Fava Bean Soup (Bissara)

بيصارة, Bissara

Pronounced bee-SAH-rah

Serves: 4
Prep: 15 min
Cook: 55 min
Total: 1 hr 10 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

2 cups (400 g)400 g (2 cups) dried split fava beans, rinsed
6 cups (1.4 L)1.4 L (6 cups) water, plus extra as needed
4 garlic cloves (about 20 g), peeled
2 tbsp (30 ml)30 ml (2 tbsp) olive oil, plus more for serving
1 1/2 tsp (9 g)9 g (1 1/2 tsp) salt, or to taste
2 tsp (4 g)4 g (2 tsp) ground cumin, plus more for serving
1 tsp (2 g)2 g (1 tsp) sweet paprika, plus more for serving

Method

Put the split fava beans in a large bowl and add plenty of cold water. Soak for at least 4 hours or overnight, then drain and rinse well.
In a heavy pot, combine the drained beans, 6 cups (1.4 L) water, garlic, 2 tbsp (30 ml) olive oil and 1 1/2 tsp salt. Bring to a boil over high heat, then lower the heat to a steady simmer.
Cook uncovered for 45 to 55 minutes, skimming off any foam, until the beans crush easily between your fingers and the liquid has reduced slightly.
Blend the soup until completely smooth, either with an immersion blender in the pot or in batches in a blender. If it is thicker than you like, stir in hot water a little at a time until it flows easily from a spoon.
Return the soup to low heat, stir in 2 tsp cumin and 1 tsp paprika, and simmer for 2 minutes. Taste and adjust the salt; the soup should be savory and softly fragrant with cumin.
Ladle into bowls and drizzle each serving with olive oil. Dust with extra cumin and paprika, and serve hot with warm bread.

Regional variants

Some cooks add a small onion or a pinch of chili flakes while the beans simmer; in Morocco it is also common to serve bissara with a spoonful of harissa on the side.

Cook's notes

Split fava beans are the shelled, dried halves; rinse them well and pick out any dark bits before soaking.
For an extra-silky texture, blend a little longer and pass the soup through a coarse sieve if you like.
The soup thickens as it stands; loosen it with hot water when reheating.

Serve with

Warm Moroccan khobz or flatbread, and mint tea.

Make ahead and storage

Cool, cover and refrigerate up to 3 days; reheat gently with a splash of hot water. It also freezes well for up to 2 months.

Fava Bean Soup (Bissara)