This Chunky Vegetable Orca Bean Soup was a hearty soup that warmed us up! Since we’ve moved to Melbourne it’s been COLD! I’m so used to the Queensland weather these days – my feet have literally been cold since we arrived! So this soup did the trick. It warmed me up inside and out!
Orca Beans are also called Calypso Beans. They are the most beautiful bean I’ve seen. I can see why they call them Orca beans, as they are a gorgeous black and white colour, like the killer whale. I soaked the beans for about 5 hours first, but it’s not necessary. Just cook the beans first for about an hour.
We got these beauties from Bob’s Red Mill. They have so many awesome ingredients to work with!
There’s something about silverbeet in soup that is so yum! I fry mine before I put it in. You could also do this with the onion and garlic and add it all in the end. Makes it taste so good!
There’s a teaspoon of veggie stock in this recipe – if you feel inclined to make your own, we used our homemade Kajo Veggie stock. Otherwise, just use a vegan stock powder.
Warm up inside and out with this Chunky Vegetable Orca Bean Soup! This is a great recipe for a winter warmer, and quick and easy to make!
- 1 cup orca beans
- 2 carrots chopped
- 2 potatoes chopped
- 1/2 brown onion diced
- 1 clove of garlic crushed
- 2 sprigs fresh thyme
- 1 cob of corn shucked
- 1 cup cauliflower
- 1 tsp veggie stock
- 1 400g tin tomatoes
- 3 stalks of silverbeet stalked and chopped
If desired, soak the orca beans for a few hours or overnight before using them.
Fry onion, garlic, carrots, potatoes, and sprigs of thyme in some olive oil or water.
Add the orca beans, shucked corn, cauliflower, stock, 4 cups of water, and tin of tomatoes. Boil on low heat for 20 minutes.
In a separate frying pan, fry up the silverbeet in a bit of oil or water for around 5 minutes or until softened. Then add this to the soup and stir through.
Serve warm or store in the fridge and reheat the next day. Soup always seems to taste better the next day!