Ingredients with Measurements:
- 1 cup dried dolichos beans
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 2 cups chopped kale
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Rinse the dolichos beans and soak them in water overnight.
2. In a large pot, sauté the onion and garlic in olive oil until softened.
3. Drain the soaked beans and add them to the pot with the sautéed onion and garlic.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat to medium-low and let the soup simmer for 1 hour or until the beans are tender.
6. Add the can of diced tomatoes, chopped kale, dried thyme, salt, and pepper to the pot.
7. Let the soup simmer for another 10-15 minutes until the kale is wilted and tender.
8. If desired, use an immersion blender to blend the soup until smooth.
9. Serve hot.
- Time:
Preparation time: 10 minutes (plus overnight soaking for beans)
- Cooking time: 1 hour 15 minutes
Temperature:
- Simmer on medium-low heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 200
- Fat: 6g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 10g
Substitutions for ingredients:
- Substitute any type of dried beans for the dolichos beans.
- Use chicken broth instead of vegetable broth.
- Substitute spinach or Swiss chard for the kale.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Add diced potatoes or carrots for extra vegetables.
- Use different herbs such as rosemary or oregano for a different flavor.
Tips and Tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If using an immersion blender, be careful not to over-blend the soup.
- Adjust the salt and pepper to taste.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation Ideas:
- Serve in a bowl with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve with crusty bread or a side salad.
Suggested Side Dishes:
- Garlic bread
- Caesar salad
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the beans are not tender after 1 hour of simmering, continue to cook until they are.
Food Safety Advice:
- Make sure to soak the beans overnight to ensure they are fully cooked and safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Dolichos beans, also known as lablab beans, are a type of legume that originated in Africa and are now commonly grown in Asia and the Americas.
Flavor Profiles:
- This soup has a hearty and earthy flavor from the beans and kale, with a slight sweetness from the tomatoes.
Serving Suggestions:
- Serve hot as a main course for lunch or dinner.
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Taste: Savory, Earthy, Herbaceous, Tangy, Nutty