I like this soup because it is hearty and has a unique blend of mild spices. The addition of roasted pistachio nuts is a bonus. Begin making this on a weekend around noontime. Because the slow cooker does most of the work, it will be ready by dinnertime with little extra effort on your part. Add fresh baked bread to the table and you have a hearty meal. Leave out the dollop of yogurt and this is completely vegan.
½ cup extra virgin olive oil
2 medium onions (peeled and chopped fine)
4 garlic cloves (peeled and minced)
Sea 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 vegetable broth
8 oz. dried lima beans (about 1½ cups)
¼ cup brown rice
⅓ cup plain Greek yogurt (garnish)
⅓ cup roasted pistachios nuts (unsalted and chopped – garnish)
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 more minutes. Add tomatoes and cook, stirring often, for another 5 minutes.
Add broth, beans and onion mixture a slow cooker. Set cooker on high. Cook for 3 hours on high. Add rice and cook for another hour on high.
To serve, season with additional salt (if necessary). Spoon into individual bowls and top with yogurt and pistachios just before serving.