Sorrel and Haricot Soup Recipe

Name: Sorrel and Haricot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces haricot beans; 1 tablespoon sunflower oil; 1 each bay leaves; 1 medium onions thinly sliced; 25 ounces stock; 6 ounces sorrel leaves; 1 ounce margarine; 6 ounces soy milk; 1 x salt and black pepper; 4 tablespoons parsley leaves chopped

Servings: persons

8 ounces haricot beans
1 tablespoon sunflower oil
1 each bay leaves
1 medium onions thinly sliced
25 ounces stock
6 ounces sorrel leaves
1 ounce margarine
6 ounces soy milk
1 x salt and black pepper
4 tablespoons parsley leaves chopped

1
Soak beans overnight.
2
Boil them in water with the oil, bay leaf and onion.
3
Drain and discard the bay leaf.
4
Briefly blend the beans.
5
Gradually mix in the stock.
6
Finely chop the sorrel leaves.
7
Melt the margarine in a pot on medium heat.
8
Stir in the sorrel leaves and let them soften.
9
Rub them through a sieve into the beans.
10
Heat the soup to just below boiling point.
11
Stir in the soymilk.
12
Season to taste.
13
Serve with parsley garnish.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces haricot beans, 1 tablespoon sunflower oil, 1 each bay leaves, 1 medium onions thinly sliced, and more.

Yes, Sorrel and Haricot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sorrel and Haricot Soup

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