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Spinach Herb and Bean Soup


Diamond Post Medal for All Time! 1,246 Posts
April 17, 2020

Spinach Herb and Bean SoupThis is a twist on one of my grandmother's soup recipes. Usually, it's thickened by using a good amount of barley but I did not have any. Instead I used quick cooking oats and leftover rice. It was incredibly good. The great thing about this soup is you can use dried herbs that you have on hand at any time. I keep a bunch in stock just for using in soups and stews. If you'd like to use fresh herbs, multiply the amount of dried herbs by three.

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Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Yield: 6 servings

Ingredients:

  • 1 small onion, chopped
  • 4 green onions, chopped
  • salt and pepper
  • 1 carrot, chopped
  • 2 tsp ground turmeric
  • 1 tsp garlic powder
  • 2/3 cup dried parsley
  • 2/3 cup dried mint
  • 2/3 cup dried cilantro
  • 4 cups spinach, chopped
  • 4 cups stock (I used chicken but any will do)
  • 2 cups water
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup quick cooking oats
  • 1 cup leftover rice (or sub by adding some more oats)
Spinach Herb and Bean Soup
 

Steps:

  1. Heat some oil in a pot over medium heat. Add onions and green onions. Cook a few minutes until softened.
  2. chopped onions
     
  3. Add turmeric and garlic powder. Mix well.
  4. seasoned veggies in pan
     
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  5. Add all the dried herbs and cook, stirring until fragrant for a few minutes.
  6. herbs added to veggies in pan
     
  7. Add some salt and pepper. Stir well.
  8. seasoned veggies in pan
     
  9. Mix in the chopped spinach. Cook until it starts to wilt for a few minutes.
  10. Spinach added to pan
     
  11. Add the stock and water. Turn heat to high and bring to a rolling boil. Lower heat and simmer for about 20 minutes.
  12. stock added to soup
     
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  13. Add the chickpeas, oats, and rice. Mix well and cook another 15 minutes, until thickened.
  14. adding rice to Soup
     
  15. Add salt and pepper to taste. Serve in bowls. Drizzle with fresh lemon juice. I like mine with a sprinkling of dried mint and a dollop of Greek yogurt.
  16. bowl of Spinach Herb and Bean Soup
     
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