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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.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
2 cucharadas aceite de olivo
aceite de olivo
2
cucharadas
1 large cebollas, picado
cebollas
1
picado
8 clavos ajo, picado fino
ajo
8
clavos
picado fino
3 medium zanahoria, picado
zanahoria
3
picado
3 tallos apio, picado
apio
3
tallos
picado
1 cucharada dried basil
dried basil
1
cucharada
1 cucharadita sal
sal
1
cucharadita
½ cucharadita ground pimienta negra
pimienta negra
½
cucharadita
2 tazas chopped collard greens (or other sturdy leafy green such as kale or cabbage)
collard greens
2
tazas
or other sturdy leafy green such as kale or cabbage
28 ounce can tomates picados
tomates picados
28 ounce can
1 lata de 15 onzas lima beans, lavado y secado
lima beans
1
lata de 15 onzas
lavado y secado
1 lata de 15 onzas frijoles cannellini, lavado y secado
frijoles cannellini
1
lata de 15 onzas
lavado y secado
8 tazas low sodium vegetable broth
low sodium vegetable broth
8
tazas
¼ taza dill pickle brine (from fermented or vinegar-based pickles)
dill pickle brine
¼
taza
from fermented or vinegar-based pickles

método

  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.
comida de infantes:

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

Tiempo de preparacion
15 min
Tiempo de cocinar
45 min
Sirve:
6
Nutrition Information