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Photo of Hawaiian bean and vegetable (OW Ranch) soup by WW

Hawaiian bean and vegetable (OW Ranch) soup

3
Points®
Total Time
10 hr 40 min
Prep
40 min
Cook
2 hr
Serves
6
Difficulty
Moderate
Chock-full of vegetables, this soup is a satisfying option for lunch or dinner. Pureeing some of the beans and stirring in creamy peanut butter adds richness and texture that belies its broth-based origins. This recipe does use dried beans, so you’ll need to plan ahead, letting them soak for at least 8 hours. If you’ve never tried mustard greens, this recipe would be an unintimidating introduction. The leafy greens have a peppery bite that’s less bitter than kale. Have fun with the garnishes on this one. Bean sprouts, chopped fresh cilantro, a splash of lime juice, sliced serrano chiles, freshly grated ginger, orange zest, and a splash of sherry wine would all be delightful.

Ingredients

Bay leaf

2 leaf/leaves

Table salt

2 tsp

Extra virgin olive oil

1 Tbsp

Uncooked onion

1 small, yellow variety, finely chopped

Bell pepper

½ item(s), medium, red, cored, seeded, finely chopped

Celery

3 rib(s), medium, finely chopped

Carrots

2 medium, finely chopped

Garlic

2 clove(s), minced

Crushed red pepper flakes

2 Tbsp

Chicken broth

6 cup(s)

Orange zest

2 tsp, or 1 strip orange peel, preferably dried

Star anise

1 item(s)

Fresh ginger

1 piece(s), very thinly sliced (two inches)

No-sugar added peanut butter

4 Tbsp, creamy variety

Uncooked mustard greens

2 cup(s), chopped

Cooked cranberry beans

4 cup(s), (2 cups dry)

Instructions

  1. If using dried beans, soak the beans in water to cover by a few inches for at least 8 hours or overnight. Drain the beans, then put them in a large saucepan along with 1 bay leaf. Add water to cover by a few inches and season lightly with salt. Bring to a boil over high heat, then reduce the heat and cook until softened, about 1 hour. Drain and remove the bay leaf. Transfer one-third of the cooked beans to a food processor or blender and puree them.
  2. Rinse out and dry the pan, then add the oil and heat over medium-low heat. Add the onion, bell pepper, celery, carrots, and two teaspoons of salt and cook until the vegetables are softened but not colored, about 10 minutes. Add the garlic and red pepper flakes and cook until aromatic, about 2 minutes. Add the whole beans and bean puree, the chicken stock, orange peel, star anise, ginger, peanut butter, and the remaining bay leaf. Increase the heat to high and bring to a simmer, stirring to dissolve the bean puree and peanut butter, then reduce the heat and cook for 20 minutes. Add the mustard greens and cook for about 2 minutes, until wilted. Remove the orange peel, bay leaf, and star anise. Add the garnishes to individual soup bowls and pour the soup around them. Finish with a splash of sherry wine. Serve with small bowls of jasmine rice on the side.
  3. Serving size: 1 1/3 c

Notes

This recipe was originally published in FOOD, HEALTH and HAPPINESS by Oprah Winfrey.

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