This heirloom bean soup is perfect for fall weather. Slow cooked with lots aromatics, fresh herbs and veggies is spicy, hearty and satisfying.
I discovered heirloom beans by accident and I am hooked. The ones I use for this soup are Rancho Gordo Ayocote Morado beans.
” This thick-skinned runner bean is pretty and very large. It’s starchy but goes from dense to creamy with continued cooking. Suggestions: Pot beans, soups, salads, chilis, casseroles. The staff here often refers to Ayocote Morado as a gateway bean.”….”Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the New World. They are grown all over central and northern Mexico…”
This soup was slow cooked for 12 hours but you can certainly make it on the stove in your favorite pot. Juts do a slow simmer for 3-4 hours, beans needs their time to soften and mellow. I find this soup easy to make. Soak the beans overnight and the rest does not require too much prep. You can literally put everything in the slow cooker in the morning, go about your day and come home to a home cooked delicious bean soup. All you have to do is prepare and add the swiss chard and dinner is ready.
More Soups Please!
- This tomato soup with feta & basil is an ideal partner to crusty bread.
- An effortless and comforting soup is fakes, the traditional Greek lentil soup; it is delicious and humbly perfect.
- The chickpea lemon soup is simple with great flavor.
Check all the pantry items a Greek kitchen wouldn’t go without.
If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.
Heirloom bean soup with winter greens & halloumi
- 2 medium carrots sliced
- 3 celery stalks sliced
- 1 red onion diced
- 1/3 cup extra virgin olive oil
- 1 bag 16 oz Rancho Gordo Ayocote Morado beans
- half bunch swiss chard about 4-5 leaves
- 2 organic palm oil-free veggie bouillon cubes you can also use broth substituting for 4 cups of water
- 2 -3 cloves of garlic sliced
- 2 tablespoons mexican oregano -regular dry oregano will do just as well
- generous pinch of chili flakes
- 1 bay leaf
- 3-4 sprigs of thyme and 2-3 sprigs of sage
- Kitchen twine
- for serving
- Halloumi cheese
- sautéed swiss chard stems
- Soak beans is plenty of water overnight.
- Make the herb bouquet: Gather up the fresh thyme and sage. Tie a short bit of kitchen twine around the bundle and knot it. Done!
- Set the instant pot to sauté for 30 min. Add the olive oil.
- If you don’t have a slow cooker with sauté setting don’t panic 🙂 just use a separate pan and transfer when ready).
- Add the onions. Season with a pinch of salt. Sauté onions for 3-4 minutes, until soft and fragrant.
- Add the garlic, the celery and carrots. Stir well. Sauté everything for 2-3 minutes more and add the beans. Stir well.
- Add about 6 cups of water, the bouillon cubes and the fresh herb bouquet. Stir gently.
- Set slow cooker to slow for 12 hours.
- Wash swiss chard well. Separate leaves from stems. Cut leaves into chunky pieces. Set aside for later.
- Every hour try your beans to check on their cooking. When they are nearly done, stir in the chard leaves, they just needs a few minutes until wilted.
- Check soup for salt and pepper and adjust to your liking.
- Make the halloumi and chard stems
- Heat 1 tbsp olive in a frying pan. Cut the halloumi cheese into thick slices, about 5 mm each (3/16 of an inch). Add slices to the frying pan, season with plenty of fresh ground pepper. Fry each slice for 2-3 min, until they have a nice golden color at the edges.
- Cut the stems into 1/4 inch pieces. Add one tbsp olive oil in a frying pan, add the stalks. Season with salt and pepper. In medium heat sauté stalks for 6-7 min or until soft. Remove from pan in a bowl and set aside.
- Serve soup in bowls. Add a spoonful of swiss chard stems on top, sprinkle some chili flakes and serve with a slice of halloumi cheese and hearty crusty bread.