Speckled Soup
Submitted by searcy4us
A wholesome white bean soup with carrots, celery, green beans, garlic, and basil, brightened with lemon juice. Vegan, high fiber, and kid-friendly comfort food from dried beans.
YIELD
6 servingsPREP
20 minCOOK
2 hrsREADY
10 hrsNamed for the pretty white-and-green speckled look of white beans and green vegetables swimming together, this soup is as charming as it is nourishing.
Dried white beans soak overnight, then simmer with sautéed garlic, onion, celery, and carrots until creamy. Green beans (or zucchini, your pick) and basil go in for the last 30 minutes, and a squeeze of lemon juice at the end wakes the whole pot up.
It’s vegan, full of fiber, and gentle enough for kids while still being satisfying for adults.
Kitchen Tips
- The overnight soak is non-negotiable with dried white beans. It cuts the cooking time nearly in half and gives you a much creamier texture.
- Add the lemon juice right before serving. It brightens the flavor dramatically, but adding it too early can toughen the beans.
- Mash a few beans against the side of the pot with a wooden spoon to thicken the broth naturally.
- This soup freezes well. Make a big batch and portion it into containers for easy weekday lunches.
Ingredients
Directions
Soak beans in water to cover by 2 inches overnight.
Drain in the morning.
Sauté garlic, onion, celery, and carrots in oil for about 10 min.
Add soaked beans and the 4 cups water or stock.
Simmer until beans are tender, about 45 min.
Add basil and green beans or zucchini and simmer another 30 min or so, until tender.
Before serving, stir in lemon juice, salt and pepper.
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