Heat a medium soup pot and add cumin seeds. Toast seeds for 1 minute until they start to release their aromas. Be careful not to let them burn.
Add onions, carrots and celery and saute for 5 minutes to soften. Add water 1 tablespoon at a time if the vegetables start to stick.
Add minced garlic, smoked paprika, bay leaves and diced tomatoes. Stir everything well and cook for about 5 minutes to help the tomatoes break down.
Add vegetable broth and fava (broad) beans and bring to a gentle boil. Reduce heat to simmer, cover and cook for 15 minutes.
Mix in cayenne pepper, lemon zest and juice, chopped mint leaves and chopped parsley. Cook for another 3 minutes.
Serve it up!
