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The Washington SubmitDemocracy Dies in Darkness

Through Joe Yonan

This hearty soup will get its deep taste from a mixture of dried and recent mushrooms, and heft from beans and pearl couscous. Aside from the mushrooms and fragrant greens, it is dependent most commonly on shelf-stable elements, making it specifically well-suited to snow days or any time you’re seeking to blank out the pantry.

Make forward: Should you soak the beans (see Notes), that should occur 8 to twelve hours earlier than making the soup. Cooked beans can also be refrigerated, of their liquid, for as much as 4 days earlier than making the soup.

Garage: Refrigerate for as much as 4 days or freeze for as much as 6 months.

From meals and eating editor Joe Yonan.


measuring cup

Servings: 4–6(8 cups)

  • 3/4 cup army beans, cannellini or different white beans, soaked for 8 to twelve hours (see Notes) and tired
  • 6 cups low-sodium do-it-yourself vegetable broth or store-bought vegetable broth or water, divided, plus extra as wanted (see similar recipe)
  • 2 medium yellow onions (1 pound overall), chopped and divided
  • 6 garlic cloves, chopped and divided
  • 2 bay leaves
  • 1 teaspoon high quality salt, divided, plus extra to style
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 tablespoon dried mushroom powder, comparable to porcini or shiitake
  • 2 tablespoons recent thyme leaves
  • 1 pound recent cremini mushrooms or button mushrooms, trimmed and sliced
  • 1/2 cup oil-packed or dry sun-dried tomatoes, sliced
  • 1 cup pearl couscous or fregola
  • Freshly floor black pepper


Time Icon
30 minutes
General: 45 minutes
  1. Step 1

    In a multi-cooker comparable to an Fast Pot, mix the beans with 3 cups of the vegetable broth. Upload part of the onions, part of the garlic, the bay leaves and 1/2 teaspoon of the salt. Safe the applying’s lid and ensure the steam valve is sealed. Choose PRESSURE (HIGH) and set the cook dinner time to half-hour. (It must take about 10 mins for the applying to return to drive.)

  2. Step 2

    When the half-hour of cooking is up, free up the drive manually via transferring the deal with to “Venting.” To do that, duvet your hand with a towel and be sure to stay your hand and face clear of the vent when the steam releases. Open the applying and test to peer if the beans are comfortable. If no longer, go back them to PRESSURE (HIGH) for 10 mins at a time, manually liberating the drive and steam each and every time, till they’re comfortable.

  3. Step 3

    Whilst the beans are cooking, in a big Dutch oven or different heavy-bottomed pot over medium warmth, warmth the oil till it shimmers. Upload the rest onion and garlic and cook dinner, stirring regularly, till translucent, 8 to ten mins. Upload the rest 1/2 teaspoon of salt, the mushroom powder and thyme and cook dinner, stirring, till very aromatic, about 1 minute. Building up the warmth to medium-high, upload the mushrooms and tomatoes and cook dinner, stirring regularly, till the mushrooms cave in, exude their liquid, it most commonly evaporates they usually begin to brown, 6 to 7 mins.

  4. Step 4

    Upload the couscous and the rest 3 cups of the vegetable broth, and convey to a boil. Scale back the warmth so the soup is at a simmer, duvet and cook dinner till the couscous swells and is comfortable, about 10 mins.

  5. Step 5

    When the beans are cooked, drain them, booking their liquid. Upload the beans, plus 2 cups in their cooking liquid, to the pot and go back to a simmer. (Should you don’t have 2 cups of the cooking liquid, upload water for a complete of two cups.) Quilt and cook dinner till the flavors meld, about 2 mins. Style, and season with extra salt as wanted.

  6. Step 6

    Divide amongst bowls, drizzle with olive oil, sprinkle with pepper and serve sizzling.


As an alternative of white beans >> use chickpeas, pinto beans or cranberry beans.
Cooking liquid >> 2 cups canned beans plus water as an alternative of cooking liquid.
Contemporary thyme >> 2 teaspoons dried thyme.
Pearl couscous >> ditalini or orzo or 2 cups pre-cooked farro or barley. If the usage of a pre-cooked grain, upload it with the beans as an alternative of previous.


To cook dinner the beans at the stovetop, use 2 cups of the water or broth as an alternative of three cups. Carry them to a boil over medium-high warmth, boil for 10 mins, then cut back the warmth to medium-low, duvet and cook dinner till comfortable, as much as 1 hour or longer, relying at the age of the beans and whether or not or no longer you soak them.


Should you don’t have time to soak your beans and/or they’re specifically recent, you’ll skip soaking them and upload 10 to fifteen mins to the cooking time. Be happy to make use of in the past cooked beans, or cook dinner a pound’s value, and use 2 cups of the beans plus liquid for this soup and save the remainder for some other use. You’ll be able to additionally make your personal mushroom powder: Grind dried shiitake, porcini or another dried mushroom in a devoted spice grinder till high quality.

Dietary Info

In line with serving (1 1/3 cups), in line with 6

  • Energy


  • Fats

    6 g

  • Saturated Fats

    1 g

  • Carbohydrates

    45 g

  • Sodium

    496 mg

  • Ldl cholesterol

    0 mg

  • Protein

    13 g

  • Fiber

    9 g

  • Sugar

    4 g

This research is an estimate in line with to be had elements and this preparation. It must no longer replace for a dietitian’s or nutritionist’s recommendation.

From meals and eating editor Joe Yonan.

Examined via Joe Yonan.

Revealed February 11, 2024

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