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Briny Bean Soup

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This soup is one of our favorites because it relies heavily on pantry and refrigerator staples. We often have everything we need to make it, so it's perfect for times when you don't have a dinner plan or haven't made it out to the grocery store.

The secret ingredient, dill pickle brine, adds a salty-sour flavor. We've made it with fermented pickle brine and vinegar pickle brine and both work well. Pickle brine is a flavor booster that just hangs out in your fridge and often just gets thrown out, so put it to work with this recipe instead!

Briny Bean Soup is great as a main dish with crusty bread or as a side soup and it's always a hit with guests!

Note: Pictured bread for serving is not gluten-free. Omit or use a gluten-free option if needed.

Ingredients

See Table See List

2 tablespoons olive oil

olive oil

tablespoons

1 large onion, diced

onion

diced

8 cloves garlic, minced

garlic

cloves

minced

3 medium carrots, diced

carrots

diced

3 stalks celery, diced

celery

stalks

diced

1 tablespoon dried basil

dried basil

tablespoon

1 teaspoon salt

salt

teaspoon

½ teaspoon ground black pepper

black pepper

teaspoon

2 cups chopped collard greens (or other sturdy leafy green such as kale or cabbage)

collard greens

cups

or other sturdy leafy green such as kale or cabbage

28 ounce can diced tomatoes

diced tomatoes

28 ounce can

1 15 ounce can lima beans, drained and rinsed

lima beans

15 ounce can

drained and rinsed

1 15 ounce can cannellini beans, drained and rinsed

cannellini beans

15 ounce can

drained and rinsed

8 cups low sodium vegetable broth

low sodium vegetable broth

cups

¼ cup dill pickle brine (from fermented or vinegar-based pickles)

dill pickle brine

cup

from fermented or vinegar-based pickles

Method

COOK THE ONION AND GARLIC. Heat olive oil in a Dutch over or other large, thick bottomed pot over medium heat. Add the onion and garlic to the pot and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
COOK THE VEGETABLES. To the pot add carrot, celery, dried basil, salt, and pepper and stir to combine. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes.
WILT THE COLLARDS. Add the collards to the combine and mix to combine. Cook just until the greens are wilted.
ADD THE CANNED INGREDIENTS. Once the collards are wilted, add the tomatoes, lima beans, and cannellini beans to the pot. Mix gently to incorporate, taking care not to smash the beans.
ADD THE LIQUIDS AND SIMMER. Add the the broth and pickle brine to the pot and bring to a boil. Reduce the heat to low and allow the soup to simmer, covered for 30 minutes. Serve with crusty bread or as a side soup with other dishes.

Babyfood Option:

Soups are great to introduce a lot of new flavors and textures. For new eaters take some of the soft beans and veggies and blend with enough broth to achieve the consistency you want. As babies advance to more texture, blend less to leave soft bits or try to fork mash to leave even more texture. As babies are trying finger foods, you can remove some of the beans and veggies from the broth and cut or smash them into pieces and serve on a plate or bowl without the broth

Prep time

15 min

Cook time

45 min

Yields/Serves:

Nutrition Information

Printed from:

https://recipes.doctoryum.org/en/recipes/briny-bean-soup-8784

Briny Bean Soup

Ingredients

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