A Cozy Soup Featuring the Stunning Orca Bean
Have you ever seen a more beautiful legume? Heirloom Orca beans, with their striking black and white pattern, are a true inspiration. Also known as Calypso or Vaquero (Spanish for cowboy) beans, they have a wonderfully creamy, starchy texture that makes them the perfect foundation for hearty soups and stews. This recipe pairs them with a garden’s worth of greens, rustic bread, and a smoky touch of chipotle for a truly satisfying one-pot meal that will warm you from the inside out. It’s comfort in a bowl!
Ingredients
• 2 ½ teaspoons olive oil
• 1 medium onion, chopped, about 1 ½ cups
• 1 large carrot, chopped, about ¾ cup
• 1 celery stalk, chopped, about ½ cup
• 2 ½ teaspoons dried Italian seasoning
• 3 cups chopped savoy cabbage or kale, about 7 ounces
• 3 cups chopped Swiss chard, about 12 ounces
• 2 cups chopped plum tomatoes
• 4 cups low-sodium vegetable broth
• 2 cups cooked Orca beans
• 2 cups reserved bean cooking liquid
• 5 cloves garlic, minced, about 5 teaspoons
• 1 chipotle chile in adobo sauce, minced
• 2 cups rustic Italian bread cubes
• ½ cup grated vegetarian Parmesan or Romano cheese, optional
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 8 minutes until soft and translucent. Add the carrot, celery, and Italian seasoning, and continue to sauté for another 5 minutes until the celery softens.2. Stir in the cabbage, Swiss chard, and tomatoes. Cook for about 15 minutes, stirring occasionally, until the greens have wilted down.3. Pour in the vegetable broth, the cooked Orca beans with their reserved cooking liquid, the minced garlic, and the minced chipotle chile. Stir everything together, bring the mixture to a boil, then reduce the heat to a medium-low simmer. Let it simmer for 20 minutes, allowing the vegetables to become tender and the flavors to meld.4. Gently stir the rustic bread cubes into the soup. Cook for 5 more minutes, just until the bread is soaked and tender. Season with salt and pepper to your taste. Serve hot, sprinkled with vegetarian cheese if you like.
Nutritional Information
• Nutrition Information
• Per serving
• Calories: 156
• Protein: 7 g
• Total Fat: 2 g
• Saturated Fat
• Carbohydrates: 29 g
• Cholesterol: 0 mg
• Sodium: 276 mg
• Fiber: 10 g
• Sugar: 6 g
Pro Tips
• If making the soup ahead of time, wait to add the bread cubes until you reheat it just before serving to prevent them from getting mushy.
• Can’t find Orca beans? Creamy cranberry beans or cannellini beans make an excellent substitute.
• Feel free to substitute any similar-sized heirloom bean for the Orcas to add unique color and flavor to the dish.
• Adjust the spice level by adding more or less of the minced chipotle chile and adobo sauce.
FAQ
Q: What can I use instead of Orca beans
A: If you can’t find Orca beans, creamy cranberry beans or cannellini beans are excellent substitutes. You can also use any similar-sized heirloom bean to bring a unique flavor and color to the soup.
Q: How can I make this soup vegan
A: This soup is easily made vegan. Simply omit the optional vegetarian Parmesan or Romano cheese, or substitute it with your favorite dairy-free Parmesan alternative.
Q: Is this Orca bean soup a good source of vegetarian protein
A: Yes, the Orca beans are the primary protein source in this dish. Each serving provides 7 grams of plant-based protein, making it a satisfying and nutritious vegetarian meal.
Q: Can I make this soup ahead of time
A: Absolutely. For the best texture, prepare the soup completely but wait to add the rustic bread cubes until you are reheating it to serve. This prevents the bread from becoming overly mushy.
