Vegetable and Fava Bean Soup

Vegetable and Fava Bean Soup

  • Preparation 20 min
  • Cooking 50 min
  • Makes 4 to 6 servings
  • Freezes Yes
Featured in RICARDO Magazine (WINTER 2015)
  • Dairy-free
  • Diabetes management
  • Egg-free
  • Gluten-free
  • Lactose-free
  • Nut-free



    • 1 onion, chopped
    • 2 tbsp (30 ml) olive oil
    • 2 carrots, peeled and cut into small pieces
    • 2 stalks celery, cut into small pieces
    • 1/2 rutabaga, peeled and cut into small pieces
    • 1 can (796 ml/28 oz) plum tomatoes, crushed with your hands
    • 5 cups (1.25 litres) chicken broth
    • 1 cup (135 g) frozen fava beans, shelled and peeled (see note)
    • Salt and pepper


Note from Ricardo

Fava beans can be found fresh in grocery stores for a few weeks during the months of July and August only. They are also available frozen, peeled or unpeeled, in Middle Eastern grocery stores or sold canned. In you can’t find fava beans, you can replace them with fresh or frozen peas.

To prepare fresh fava beans, blanch them in a large pot of boiling water for about 1 minute to loosen their outer skin. Drain, then cool in a bowl of ice water. Then, remove their outer skins.

Personal Note