White Bean Soup

At Nipe Tumaini Children’s Home in Kenya, they grow and harvest their own beans, which saves money and increases sustainability. During Rice & Beans Month, try making a few recipes using dry beans instead of canned, which will save money in your grocery bills. This bean soup recipe is a delicious way to start. You can read more (or watch a video!) about how your grocery savings are making an impact at Nipe Tumaini here on the blog.

  • 2 t olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
1.5 – 2.5 c dry white beans (such as navy beans)
  • 2 quarts chicken or vegetable broth
  • 2 bay leaves
  • 2 t cumin
  • ½ c uncooked rice
  • 2 c chopped, packed greens (such as kale or collard)
  • salt and pepper to taste

Cover the dry beans in 2-3 inches of water and soak overnight (or 8+ hours). Discard the soaking water, rinse beans, cover beans with fresh water and bring to a boil. Reduce heat and simmer until tender. (Add garlic, onion, or bay leaves to the water if desired, add salt near the end of cooking time.) In a large stockpot, heat oil and sauté onions until tender. Add garlic and sauté. Add beans (3-4 cups, cooking water discarded), broth, bay leaves, and cumin. Bring to a boil, reduce heat and add rice. Cover and simmer until rice is done. Add greens, salt and pepper to taste, and cook a few more minutes until greens are wilted.


Recipe submitted by Beverly Jacobson