Asian Bok Choy & Bean Soup

Embrace the cooler months with this cozy Asian bok choy & bean soup using organically grown white beans, this high-protein dish is a tasty alternative to my Easy Minestrone Soup recipe with kidney beans or my Azuki Bean Stew.

Are you still looking for Asian Cuisine? One recipe you can`t miss is my Easy Thai Jackfruit Curry.

Perfectly crisp bok choy and bean soup….nutritious and full of flavor!

Prepare yourself for a winter comfort food that not only pleases your taste buds but also promotes well-being. This Asian bok choy and white bean recipe is a protein-packed, gluten-free, fiber-rich delight brimming with flavor. Whether you’re having lunch or dinner, this easy-to-make on-the-go soup is warming and bursting with flavor. I love to serve it with a slice of fresh homemade bread.

Why You’ll Love This Soup Recipe:

It`s

• Vegan and gluten-free – A delicious wholesome plant-based soup
• Hot and Spicy – Plenty of hot and spicy herbs
• Nutrient-rich ingredients – Full of nutrients
• Easy and quick to make – Can be made on-go in just 18 minutes.
• It`s original – beans and bok choy with spices make it original
• It`s comforting – A homemade hot soup will always make you feel good
• Loaded with flavor – Herbs, spices, stock, and garlic make it loaded with flavor
• High in Protein – The organic white beans provide high-quality protein.
• Customizable soup recipe – Swap spices for personal taste
• Budget-Friendly Meal – You can make it cheap
• High-fiber soup – Full of Fiber

Grab the Ingredients to make this soup ( serves 2-3)

• White beans
• Garlic cloves
• Onion
• Carrot
• Green beans
• Bok choy cabbages
• Olive oil
• Celery stalks
• An organic herb and spice wok stock
• Ground cumin
• Fresh cilantro
• Salt & black pepper

Notes on Ingredients

.A complete list of ingredients, measurements, and instructions can be found in the RECIPE CARD below.

White beans – I like to use ready-cooked organic white beans from the brand Cal Valls. I never used to be a fan of pre-cooked legumes. But when you find a quality product that has no nasty chemicals in it, it makes life so much easier. I buy the cooked legumes, in this case, the beans because you can just add them to your soups or casseroles.

Garlic cloves – I like to use plenty of garlic in my dishes. This depends on your desired taste. Most soups require 2-3 cloves.

Onion – I used a medium-sized brown onion for this soup, but a sweet onion would work too.

Celery Sticks – I always use organic or locally grown celery.

Herb and spice wok stock – This is a tasty vegetable Asian vegetable stock. Slightly spicy and hot, perfect for this soup.

Ground Cumin – Organic cumin powder.

Fresh Cilantro – Also known as cilantro. I love this exotic tangy flavor.

How to make a summary

(Instructions can be found in the RECIPE CARD below)

1. Wash the vegetables and chop them into small pieces. Chop the onion into long strips.

2. Heat the oil in a large pot and lightly fry the garlic, carrot, and green beans for around 3 minutes until they start to brown. Gradually add the spices and stir well before adding the water.

3. As soon as the water has heated,  break up the stock into small pieces and sprinkle it into the soup. Throw in the onion and green beans and bring the soup to a boil then lower down the heat and let it simmer for approximately 10 minutes.

Step 4. Finally, season for taste with the salt and pepper, and add the bok Choy.

Step 5. Simmer for 5 minutes add the chopped cilantro.

Let it sit then serve and enjoy!

Nutrional Benefits of Bok Choy

This delicious nutrient-rich cruciferous vegetable boasts vitamins such as choline, beta carotene, folate, and vitamin E, as well as essential minerals like iron, potassium, magnesium, calcium, copper, manganese, phosphorus, zinc, selenium, and sodium. Additionally, it contains amino acids like aspartic acid, alanine, arginine, glutamic acid, valine, lysine, leucine, and isoleucine. With these valuable components, this dense vegetable has gained popularity among health-conscious individuals, often substituting for spinach, collard greens, and other cruciferous vegetables.

Health Benefits of White Beans

White beans contain folate, vitamin B1 (thiamin), magnesium, potassium, and iron. They are an excellent source of vegan protein. They are rich in slow-digesting carbohydrates and fibre and they are considered a low GI food. The glycemic index, or GI, is a numerical index that ranks foods based on their predicted impact on blood sugar levels. Beans and other foods with a low glycemic score also offer weight loss benefits. They are high in fibre and protein has been shown to promote feelings of fullness, leaving you less likely to overeat.

Storage and Freezer Tips

Allow the soup to cool to room temperature, then transfer it to an airtight container for refrigeration, where it can be stored for up to 4 days. When reheating, consider adding a bit of water for consistency. The soup tends to thicken when it`s been frozen or refrigerated.

For longer-term storage, freeze the soup in an airtight container for up to 6 months. Thaw it in the refrigerator overnight and reheat in a pot over medium-low heat, stirring occasionally until fully warmed. To maintain the desired consistency, you may incorporate a bit of extra broth or water during the reheating process.

Serving Suggestions

I love to top the soup with fresh parsley and have a nice piece of crusty bread ready for dunking.

You can also add in some cooked brown rice or cooked pasta to fill up the dish and top it with ground nuts or ground seeds.

Additional spices can be added to please your taste buds.

Have a big side Autumn Roast Salad ready to pick at.

Variations

White Beans – You can replace the beans with any other bean, take a look at the varieties:

The four types of White Beans

Navy Beans: Sometimes called pea beans, they are small and oval-shaped, cook relatively quickly, and have a mild flavor and soft texture.

Lima Beans: Sometimes called butter beans, and that’s because they have a buttery rich flavor, They are small and smooth in size and texture, have more starch than other beans, and are often used in soups and stews.

Cannellini Beans: These beans are about the largest of all the four beans and are kidney-shaped. They have tender flesh and an earthy nutty flavor, very popular in the Italian Minestrone Soup.

Great Northern Beans: These beans are medium-sized and have a nutty but mild flavor and creamy texture, Another great bean to use in soups and stews and very common in French cassoulets.

Spices – Experiment with different spices to infuse other flavors into your soup.

Ground Cumin – Replace this with ground cilantro or nutmeg.

Herbs – Fresh herbs like parsley, thyme, dill, rosemary, cilantro, or chives make great garnishes, adding a fresh flavorful touch to any soup.

Parsley – Relace the cilantro for parsley which has a milder flavor.

Vegetable Additions – Feel free to add another vegetable of your choice.

Zucchini pairs well with red onion or cauliflower and carrots.

Bok Choy – Bok choy is not always easy to get your hands on.

You can replace it with Chinese cabbage, white cabbage, or spinach.

Organic herb and spice wok stock – It’s a spicy Asian herb and spicy stock to make broth.

You can replace it with a vegetable stock cube with a sprinkle of cayenne pepper.

FAQ´S

More Bean Recipies You’ll Love

Delicious Easy Minestrone Soup

Hearty Azuki Bean Stew

Fulfilling Spicy Jackfruit and Red Kidney Bean Burgers
Crunchy Easy Azuki Bean Burgers

If you made the recipe I would appreciate it.  If you make it tag me on Instagram @dishingoutplants

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