French Style Red Sorrel Two Bean Soup Recipe
Description:
Red-veined sorrel leaves, also known as Gongura, form the heart of this rich, flavorful soup, making it an excellent addition to your dinner table. This French-style bean soup combines the tangy taste of fresh sorrel with the hearty goodness of French beans and black-eyed peas, creating a nutritious and satisfying meal. Packed with protein, this vegetarian soup offers a perfect balance of freshness and depth, perfect for anyone looking to enjoy a healthy yet comforting dish.
Cuisine: French
Course: Dinner
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 tablespoon |
| Butter (Unsalted) | 1 tablespoon |
| Red Onion (minced) | 1 cup |
| Fennel Bulb (washed, trimmed, and minced) | 2 tablespoons |
| Leek (washed, trimmed, and minced) | 2 tablespoons |
| French Beans (washed, trimmed, thinly sliced) | 1 cup |
| Celery (washed, trimmed, and minced) | 1 tablespoon |
| Sorrel Leaves (Gongura, shredded) | 2 cups |
| Vegetable Stock | 4 cups |
| Salt | To taste |
| Black Pepper Powder | To taste |
| Fresh Tarragon (minced) | 1/2 tablespoon (1/4 tablespoon if dried) |
| Fresh Parsley Leaves (minced) | 1/2 tablespoon (1/4 tablespoon if dried) |
| Black Eyed Beans (Lobia, cooked) | 1 cup |
| Fresh Cream (light) | 1/2 cup (reserve 2 tablespoons for garnish) |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Instructions:
-
Prepare the Ingredients:
Begin by preparing all the ingredients for the soup. Ensure the butter is at room temperature for easy mixing. If you haven’t already cooked the black-eyed beans, pressure cook them for about 2 whistles with enough water to cover the beans and a pinch of salt. Once done, drain and set aside. -
Prepare the Sorrel:
Separate the sorrel leaves from their stalks, discarding any thick mid-veins. Rinse and drain the leaves well, then shred them finely. This step ensures the sorrel infuses the soup with its signature tangy flavor. -
Chop the Vegetables:
Wash, trim, and mince the fennel bulb and leek. Thinly slice the red onion and French beans. Wash and mince the celery, then chop the tarragon and parsley leaves finely to release their aromatic oils. -
Cooking the Soup:
Heat a thick-bottomed pan over a low flame and add the extra virgin olive oil. Let it warm up but avoid letting it smoke. Once the oil is warm, add the butter and let it melt. -
Sauté the Vegetables:
Add the minced onion to the pan and sauté until it softens. Then, add the fennel and leek slices, continuing to sauté on a low flame for about 5 minutes, stirring frequently to avoid browning. Next, add the sliced French beans and cook for another 5 minutes, stirring occasionally. Finally, add the minced celery and sauté for an additional 2 minutes. -
Add Stock and Sorrel:
Pour in the vegetable stock and bring the mixture to a boil. Once it reaches a rolling boil, reduce the flame to a simmer. Add the shredded sorrel leaves and let the soup simmer for about 10 minutes. This allows the sorrel to break down and infuse the broth with its distinctive tartness. -
Season and Add Beans:
Season the soup with salt and black pepper to taste. Add the cooked black-eyed peas and stir to incorporate. Let the soup cook for 2-3 more minutes to allow the flavors to meld together. -
Finish the Soup:
Stir in the minced parsley and tarragon, then add the fresh cream, reserving about 2 tablespoons for garnish. Stir the soup gently, keeping the stove on low flame to prevent the cream from curdling. -
Serve and Garnish:
Serve your French-style Red Sorrel Two Bean Soup hot, garnished with a dollop of the reserved fresh cream and a sprinkle of extra tarragon and parsley for a burst of color and flavor.
Pair the soup with Garlic Bread for a satisfying weeknight dinner that brings together a hearty, healthy meal with comforting flavors.
Allergen Information:
This recipe contains dairy (butter and fresh cream), so it’s not suitable for those with lactose intolerance or dairy allergies. It is naturally gluten-free and vegetarian, offering a wholesome meal for those following a plant-based or gluten-free diet. Ensure to use a non-dairy cream alternative if you want to make this recipe vegan.
Dietary Preferences:
This soup is a high-protein vegetarian option, perfect for those looking to incorporate more plant-based proteins into their meals. It’s also an excellent choice for those following a gluten-free diet, as all ingredients are naturally gluten-free. The fresh sorrel leaves provide a vibrant flavor while offering a good source of vitamin C, fiber, and antioxidants.
Tips:
- If you don’t have access to fresh sorrel, you can substitute it with spinach, though the flavor profile will change slightly.
- For a more robust flavor, you can add a bay leaf or a sprig of thyme while simmering the soup.
- If you like a creamier texture, you can blend a portion of the soup before adding the beans and cream.
Enjoy the bold flavors and heartwarming qualities of this French Style Red Sorrel Two Bean Soup — a delightful dish perfect for cool evenings or a wholesome dinner.
