Spiced Fava Bean Soup with Rice and Tomato
A hearty Middle Eastern-inspired soup combining fava beans and brown rice with aromatic spices like cumin, coriander, and allspice. Finished with a dollop of Greek yogurt and crunchy pistachios, this warming soup offers a perfect blend of textures and flavors.
Ingredients
- •2 whole medium onions, peeled, quartered
- •4 cloves garlic cloves
- •½ cup olive oil
- •to taste Kosher salt, freshly ground pepper
- •2 teaspoons ground cumin
- •½ teaspoon ground coriander
- •¼ teaspoons ground allspice
- •1 can 14.5-ounce can crushed tomatoes
- •8 cups low-sodium chicken or vegetable broth
- •8 ounces dried skinless fava or lima beans (about 1 1/2 cups)
- •¼ cup short-grain brown rice
- •⅓ cup plain Greek yogurt
- •⅓ cup chopped unsalted
- •⅓ cup roasted pistachios
Cooking Instructions
- 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.
13 min
- 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.
55 min
- 3.
Top soup with yogurt and pistachios just before serving.
2 min
- 4.
DO AHEAD: Soup can be made 5 days ahead. Let cool; cover and chill.