Once in a while I find a recipe that looks amazing to me, but I’m not sure it’s something my family will like. I try my hardest to make meals that I know will be a hit around the dinner table, but sometimes I plan a meal just because I want to eat it, making sure to serve something on the side that I know they’ll like. Occasionally their taste buds surprise me and they end up loving the thing I thought I’d get to eat for lunch all week. This soup is one of those meals. Although my family will typically eat anything with rice and beans, they don’t typically like anything with turmeric.
The original recipe on NY Times called for canned beans and fresh dill, but good dried beans are far superior than canned, and I didn’t want to go to the grocery store just to buy dill, so I used dried thyme and marjoram instead. I also had some kale and basil pesto hanging out in my fridge, and some better than bouillon, so I threw those in too. What you’ll see below is my edited version, but I encourage you to make your own alterations if you don’t have what’s listed.
My family devoured it. There were no leftovers for me to eat the next day. There weren’t even enough leftovers to take a picture for the blog. I can’t decide if I’m upset about that or thrilled that they loved it so much they requested I make it again next week. I highly recommend the garlic toast on the side. It really is the very best way to use stale bread.
I’m trying out a new recipe generator that creates printable recipes. Let me know what you think!
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