White Bean, Rice and Dill Soup Recipe (2024)

Could you cook this with brown rice? I imagine you'd just increase the cooking time, but curious to hear what others think.

I made this soup for lunch today. Delicious! I just added 2 tablespoons of tomato paste in step 1 to give the soup a bit of additional color and umami.

I’m thinking that the 1 1/2 tablespoons of salt is a mistake. We follow that direction and the soup is so salty that we can’t eat it. I’m wondering if it should be 1 1/2 teaspoons.

Delicious with a few changes. Started boiling brown rice separately at the same time I started sautéing the vegetables to give it a head start. Added a Tbsp of tomato paste to the vegetable sauté. Didn’t have fresh dill so used dried. Added the pre-boiled brown rice along with the beans and liquid. Added handfuls of fresh basil and spinach toward the end. It was very thick, ended up adding a cup more water and squeezed a half lemon over everything at the end. Hearty and satisfying.

Re brown rice: for years I've made Mark Bittmann's brown rice risotto which involves parboiling the rice for 15 minutes or so in lotsa boiling water, draining and proceeding w recipe. Should work w this.

Savory. Definitely add the lemon.

Excellent dish. My only advice: Use dried beans instead of canned - 1.5 cups dried white beans for this recipe.. If you have a pressure cooker you can put them on the stove for 15 to 20 minutes with water to cover and a little salt...save the nice rich bean broth and use it toward the 6 cups of water called for. Dried beans are crazy inexpensive and only improve on this great recipe...plus, you will have a nice dinner that literally cost pennies per serving.

i made this in an instant pot—sautée mode for the mirepoix, turmeric, red pepper flakes, then pressure cook for 35 minutes

Lately, I've been craving something that is similar to chicken soup and gives off the same "comforting properties" but is vegan- and this is that recipe! Made this on a snowy day and it was perfect. The lemon is definitely necessary.

Add red potatoes—be free

I used dried beans and pre-cooked them in a light vegetable broth. I also echo the addition of tomato paste and I topped with a bit of parmesan cheese. Delicious!

I really enjoyed this soup.Made exactly as written and wouldn’t change a thing. It thickens as it sits and needs a bit more water to get it back to soup territory.

I thought that this looked good and the comments were positive. I found it blah so I added parm rind, tomato paste, ( as others said ] a little rice wine vinegar and a splash of white wine. absolutely add the lemon. I might either fresh or canned tomatoes to make it brighter

I made this yesterday and it was delicious. I added diced butternut squash and extra dill. It was a lovely and filling meal. Next time, I'll use half broth and half water for extra flavor.

I had the same question as David: can you use brown rice?I think you can--and I prefer it--if you increase the cooking time, or, alternatively, you parboil it before adding it to the pot.

Can this be made ahead of time? If so, how many days?

Adding a chopped preserved lemon during the final 30 minutes adds a lovely brightness.

Amazing. Made as written except for the salt error.

Yes, I made it with brown rice, pre cooked it a little and it came out fine.

I eyeballed the seasonings (go easy on turmeric) and finished with olive oil, more lemon juice, and sour cream and this was excellent!

Delicious but far too salty. I’ll cut the salt in half next time. I used brown rice and it worked just fine with the same cooking time.

Added lots of dill. Used leftover rice by mistake

Wonderful as written. I used Diamond Crystal salt in the recipe’s amount and it was fine. If using any other, use less. Diamond has larger crystals and is less salty. Table salt’s crystals are smallest, the most concentrated and the saltiest.

Perfect as is. (Only added about one tbs of tomato paste. But doubt it was necessary.)

Definitely needed more seasonings, citrus (I used lime). Nice thick stew, will make again with some tweaks. Cooked dry beans, then used the cooking water in the soup.

Take this in a Polish direction with some chunks of potato and a generous slosh of that pickle brine you've been saving.

I roasted carrots and cauliflower before adding them to the aromatics. Used 4 cups of chicken broth and 2 cups of water. Much less salt. Added some kale at the end, per the comments. Lemon too. Dee-lish! Easy. Nice dish.

This is one of the best soups ever! I used dried beans instead of canned so had the wonderful flavor of the water they cooked in. I did use a little bit of Better than Bouillon . I also used a few tablespoons of tomato paste while sautéing the vegetables. The lemon made it even better! I only had dried dill and it was still great.

Made this tonight but with half water half low sodium vegetable broth and added more dill. A

I have a question and this is before making the soup. When using Tumeric should you not always include black pepper at the same time using the Tumeric? I know at the end we are instructed to add black pepper to taste but there isn't there a definite ratio of Tumeric and black pepper?