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Chef Lee's lemony white bean soup

We're pleased to share this savory treat from Chef Lee over at Course 784. It's an inventive approach to a heartwarming bean soup featuring dumplings made from our Himalayan Tartary Buckwheat Flour.

Chef Lee is a big advocate of Caribbean-inspired wellness, and this recipe proves the point. Our thanks to Chef Lee for bringing this nutritious flour to more and more plates ... and bowls!

Chef Lee’s lemony white bean soup with HTB herb dumplings

Serves 4

Cook time 35 minutes

For white bean soup:

1 Tbsp olive oil

1 medium onion, diced ~½ cup

1 medium carrot, diced ~½ cup

1 stalk of celery, diced ~¼ cup

2 cloves garlic, minced

Pinch of red pepper flakes

3 sprigs of fresh thyme

2 16-oz cans navy beans, or any small white bean variety

6 cups vegetable stock

¼ up fresh lemon juice, ~2 large lemons

Salt & pepper to taste

¼ cup fresh parsley, roughly chopped

For HTB herb Dumplings:

½ cup Himalayan Tartary Buckwheat Flour

1 cup rice flour, oat flour, or almond flour

2 tsp baking powder

1 tsp salt

2 tsp fresh parsley, minced

¼ tsp fresh thyme, minced

1 cup water

Chef Lee's lemony white bean soup
Chef Lee's lemony white bean soup
  • Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery and sauté until slightly softened and translucent, about 5 minutes.

  • Add the garlic, chili flakes, and thyme and sauté for 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock and stir once more. Bring the soup to a boil and cook for 10 minutes.

  • Meanwhile, prepare the dumplings by combining the dry ingredients into a medium bowl. Add enough water and mix until a sticky batter forms. Let the batter rest for 5 minutes.

  • Next, ladle 2 cups of the soup into a blender and blend until smooth. Pour the blended portion back into the pot and bring to a boil. Add more broth here if you want a thinner soup. Use a large spoon or ice cream scoop, and scoop the dumpling batter a spoonful at a time, lowering it into the boiling soup. Repeat until the batter is finished. Allow the soup to cook for an additional 15 minutes until the dumplings are cooked through and floating.

  • Turn off the heat and stir in the lemon juice and fresh parsley. Serve and garnish with lemon wedges and more fresh parsley.

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