French Style Red Sorrel Two Bean Soup
A perfect blend of rich flavors and nutritious ingredients, this French Style Red Sorrel Two Bean Soup offers a satisfying meal that’s as comforting as it is delicious. A hearty combination of vegetables, beans, and herbs, this soup is not only high in protein but also an excellent vegetarian choice for a healthy dinner. Paired with garlic bread, it makes a wonderful weeknight meal for the whole family. The tangy sorrel leaves (known as Gongura) add a unique flavor, while the black-eyed beans (Lobia) provide protein and fiber, making this soup a nourishing choice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 tablespoon |
| Butter (unsalted) | 1 tablespoon |
| Red Onion (minced) | 1 cup |
| Fennel Bulb (washed) | 2 tablespoons |
| Leek (washed) | 2 tablespoons |
| French Beans (washed) | 1 cup |
| Celery (washed) | 1 tablespoon |
| Sorrel Leaves (Gongura) | 2 cups shredded |
| 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 (minced) | 1/2 tablespoon (1/4 tablespoon if dried) |
| Black Eyed Beans (cooked) | 1 cup |
| Fresh Cream (light) | 1/2 cup |
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 9g |
| Carbohydrates | 28g |
| Dietary Fiber | 7g |
| Fat | 12g |
| Saturated Fat | 4g |
| Sodium | 450mg |
| Sugars | 5g |
Instructions
To begin preparing the French Style Red Sorrel Two Bean Soup, gather all your ingredients and set them ready for cooking. First, ensure that the butter is at room temperature.
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Prepare the Black Eyed Beans:
If your black-eyed beans are not pre-cooked, pressure cook them for 2 whistles with enough water to cover the beans. Add a pinch of salt to the water for extra flavor. Once cooked, drain and set the beans aside. -
Prepare the Sorrel Leaves:
Separate the sorrel leaves from the stalks and remove any thick mid-veins. Rinse and drain the leaves thoroughly before shredding them into smaller pieces. -
Chop the Vegetables:
Wash, trim, and mince the leek and fennel. Thinly slice the red onion, French beans, and celery. Mince the tarragon and parsley leaves. -
Cook the Soup Base:
Heat a thick-bottomed pan over a low flame and add the extra virgin olive oil. Once the oil is warm (but not smoking), add the unsalted butter and allow it to melt.
Add the minced onion and sauté until soft, about 3-4 minutes.
Stir in the fennel and leek, and sauté for another 5 minutes, stirring frequently to avoid browning. -
Add the French Beans and Celery:
Add the sliced French beans and celery to the pan and continue sautéing for 5 more minutes. Stir occasionally to ensure the vegetables are evenly cooked but do not brown. -
Simmer the Soup:
Add the vegetable stock to the pot and bring it to a boil. Once boiling, reduce the heat to low to allow the stock to simmer gently.
Add the shredded sorrel leaves to the pot, stir well, and bring the soup back to a boil. After reaching a boil, let the soup simmer for about 10 minutes on low heat. -
Season the Soup:
Season the soup with salt and freshly ground black pepper to taste. Stir in the cooked black-eyed beans and let the soup cook for another 2-3 minutes to ensure everything is well heated. -
Finish the Soup:
Add the minced parsley and tarragon to the soup, stirring gently to combine the herbs evenly.
Pour in the fresh cream (reserving about 2 tablespoons for garnish) and stir until the cream is fully incorporated, keeping the stove on low heat. -
Serve:
Ladle the soup into bowls and garnish with a drizzle of the reserved fresh cream. Serve immediately with some warm garlic bread on the side for a complete meal.
Tips for Perfect Soup
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Sorrel Substitutes: If you cannot find sorrel leaves, you can substitute them with spinach or kale, although the flavor will be slightly different. Sorrel has a distinctive tangy taste that contributes significantly to the soup’s character.
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Beans: While black-eyed beans are commonly used in this recipe, you can substitute them with other beans like navy beans or cannellini beans, though the flavor and texture may vary slightly.
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Cream: If you prefer a lighter version, you can skip the cream or replace it with a non-dairy option like coconut cream or almond milk.
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Storage: This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat before serving.
Why You’ll Love This Recipe
This French Style Red Sorrel Two Bean Soup is not only comforting but incredibly nutritious. It is packed with vegetables, beans, and aromatic herbs that provide rich flavors and health benefits. With the added cream, the soup achieves a perfect balance of richness and lightness, making it ideal for a weeknight dinner. Whether you’re enjoying it solo or alongside a crisp piece of garlic bread, this soup is sure to become a family favorite!
Serve this soup with a side of garlic bread for an easy, satisfying meal that brings warmth and heartiness to your table.
