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Bon Appétit

Spiced Fava Bean Soup with 
Rice and Tomato

3.9

(78)

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Image may contain Plant Food Produce Vegetable Bean and Lentil
Michael Graydon + Nikole Herriott

Preparing this soup on the weekend means lunch is ready to grab and go on your way out the door Monday morning.

Ingredients

6 Servings

2

medium onions, peeled, quartered

4

garlic cloves

½

cup olive oil

Kosher salt and freshly ground black pepper

2

teaspoons ground cumin

½

teaspoon ground coriander

¼

teaspoon ground allspice

1

14.5-oz. can crushed tomatoes

8

cups low-sodium chicken or vegetable broth

8

oz. dried skinless fava or lima beans (about 1½ cups)

¼

cup short-grain brown rice

⅓

cup plain Greek yogurt

⅓

cup chopped unsalted, roasted pistachios

Preparation

  1. Step 1

    Process onions and garlic in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat. Add onions and garlic, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add cumin, coriander, and allspice and cook, stirring often, until onions start to brown, about 5 minutes. Add tomatoes and cook, stirring often, until mixture is jammy, about 5 minutes.

    Step 2

    Stir in broth and bring to a boil. Add beans, reduce heat, and simmer, partially covered, 20 minutes. Add rice and simmer, partially covered, until rice and beans are soft, 30–35 minutes; season with salt and pepper.

    Step 3

    Top soup with yogurt and pistachios just before serving.

    Step 4

    DO AHEAD: Soup can be made 5 days ahead. Let cool; cover and chill.

Nutrition Per Serving

Calories (kcal) 320 Fat (g) 23 Saturated Fat (g) 3.5 Cholesterol (mg) 10 Carbohydrates (g) 22 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 9 Sodium (mg) 990
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Reviews (78)

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  • Dried beans should be soaked overnight. Otherwise use canned beans.

    • Emil M

    • Los Angeles, CA

    • 8/20/2021

  • I gave it four stars because the recipe is flawed. The app will not allow anything less than 5, which is ridiculous. I have made this many times so I know the fava beans will not cook in the time given in the recipe. I now use split fava beans from a middle eastern store and use my instant pot. I use the sauté function for the onions, garlic and spices and then use pressure for the beans and rice. It has been a bit of trial and error, but I think 15 minutes for the beans, then release pressure and add rice and pressure cook for another 25 minutes.

    • Tinaindenver

    • denver, CO

    • 3/14/2021

  • I chose this recipe over others for the ingredients. I followed the directions as written. Biut it didn't work for me. Either the ingrdients should have stated "cooked beans' and "cooked rice" or I missed something. When the beans and rice were not done after following the directions, I let them cook 30 minuts longer. They still aren't done.

    • Anonymous

    • Colorado

    • 12/16/2019

  • this was a great recipe for a filling, nutritious soup. i can't stand fava beans so substituted black beans , which i soaked overnight, but otherwise cooked according to the recipe. loved the pistachio topping.

    • brushjl

    • solon, ohio

    • 9/8/2018

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