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Spicy Weekend Soup

Quick Information

1 hr
Gluten Free



1 medium onion

4 cloves garlic

2 Tbsp. olive oil

1 (14.5 oz. can) crushed tomatoes

1 tsp. ground cumin

¼ tsp. ground coriander

⅛ tsp. ground allspice

Salt and pepper to taste

6 cups low sodium vegetable broth

¾ cup Lundberg Organic Sprouted Tri-Color Rice Blend

1 (15 oz. can) fava beans, rinsed and drained

1 medium zucchini, cubed

Salt & pepper to taste

Garnish with chopped fresh cilantro or parsley

Top with a dollop of plain greek yogurt


Finely mince onion and garlic in a food processor. Heat olive oil in a large saucepan over medium high heat and add onions & garlic. Cook until onions are soft and translucent, 3-5 minutes; stir in spices. Continue to cook for 5 more minutes until onions start to brown. Add crushed tomatoes, broth, rice, and fava beans; bring to a boil. Cover and reduce to simmer and cook 35 minutes. Stir in zucchini and cook 5 minutes longer or until squash is tender. Garnish with chopped cilantro. Serve in bowls with a dollop of plain Greek yogurt on top.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 180

Calories from Fat 40

Total Fat 4.5g

Saturated Fat .5g

Cholesterol 0mg

Sodium 450mg

Total Carbohydrates 29g

Fiber 6g

Sugar 5g

Protein 6g