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Briny Bean Soup

SAVE ✓ SAVED ADD TO MEAL PLAN PRINT

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

Food
Amt
Units
Prep
Notes
2 tablespoons olive oil
olive oil
2
tablespoons
1 large onion, diced
onion
1
diced
8 cloves garlic, minced
garlic
8
cloves
minced
3 medium carrots, diced
carrots
3
diced
3 stalks celery, diced
celery
3
stalks
diced
1 tablespoon dried basil
dried basil
1
tablespoon
1 teaspoon salt
salt
1
teaspoon
½ teaspoon ground black pepper
black pepper
½
teaspoon
2 cups chopped collard greens (or other sturdy leafy green such as kale or cabbage)
collard greens
2
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
1
15 ounce can
drained and rinsed
1 15 ounce can cannellini beans, drained and rinsed
cannellini beans
1
15 ounce can
drained and rinsed
8 cups low sodium vegetable broth
low sodium vegetable broth
8
cups
¼ cup dill pickle brine (from fermented or vinegar-based pickles)
dill pickle brine
¼
cup
from fermented or vinegar-based pickles

Method

  1. 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.
  2. 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.
  3. WILT THE COLLARDS. Add the collards to the combine and mix to combine. Cook just until the greens are wilted.
  4. 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.
  5. 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:
6
Nutrition Information