Vegetable and Fava Bean Soup

  • Preparation 20 MIN
    Cooking 50 MIN
  • Makes 4 to 6 servings
  • Freezes



  1. In a saucepan over medium heat, soften the onion in the oil. Add the carrots, celery and rutabaga. Continue cooking for 5 minutes. Add the tomatoes and broth and bring to a boil.
  2. Cover and simmer over low heat for about 40 minutes or until the vegetables are tender. Season with salt and pepper. Add the beans and cook for 2 to 5 minutes or until tender.
  3. If desired, serve with Oka Cheese Puff Pastry (see recipe).


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.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

With no-salt added homemade or commercial broth

Content % Daily Value
Calories 120  
Total Fat 5 g  
Saturated Fat 1 g  
Sodium (salt) 125 mg  
Carbohydrates 15 g  
Fibre 4 g  
Protein 4 g