Dilly Bean Stew
Dilly Bean Stew is a delicious soup, full of tender white beans, sweet onions, and tangy dill. A truly unique soup the whole family will love!
Dilly Bean Stew Recipe
This soup recipe is perfect for a chilly night. Full of tender beans, sweet onions, and tangy broth this soup will really brighten your day. The fresh dill is what really makes it special.
I stumbled upon this recipe while surfing the web, and being the soup love that I am, I had to give it a try.
What I can say after try it, is this is a truly unique recipe. Made popular by Alison Roman, this soup is even better the next day:)
Even if you are not a fan of dill, you are going to love this soup. Vegetarian and gluten free, it hits all the right notes and will have you coming back for more.
And just saying the term frizzled onions is super fun, isn’t it?!?
Soups for Dinner!
If soup is your jam, check out my Santa Fe Soup, Hobo Stew, and Busy Day Soup that are made with ground beef and tons of veggies. Or my Swamp Soup which is full of sausage and greens. Or make one that the kids will love like my Spicy Lasagna Soup.
Ingredients Needed
Vegetables – Sweet onion, green cabbage.
Broth – Chicken broth or substitute vegetable broth.
Beans – Cannellini beans (white beans) or Great Northern beans.
Dill – Fresh dill is what is best. Dried dill will work in a pinch but the flavor won’t be as strong.
Pantry staples – Unsalted butter, olive oil, white vinegar, salt, black pepper, red pepper flakes.
Garnishes – Fresh dill, and sour cream for serving.
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How to Make Dilly Beans Stew
First: In a large pot, oven medium high heat, melt butter with olive oil. Add the onion and cook for 5-8 minutes or until the onion is soft and slightly brown but not caramelized. Remove with a slotted spoon and set aside.
Second: Stir in the beans, broth, salt, pepper, and red pepper flakes. Bring to a boil and cook for 10 minutes.
Third: Stir in the cabbage and reduce to a simmer. Simmer for 20 minutes.
Fourth: Stir in the vinegar and half the chopped dill. Cook for 5 minus more.
Fifth: Remove from what and serve. Garnish with more fresh dill and a small dollop of sour cream.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
What to Serve with Dilly Bean Stew
Because this soup is full of protein and veggies, it’s really a whole meal in itself.
But if you want to add more to it, try a loaf of crust bread to soak up those brothy beans, some fresh green beans, lightly steamed, or a crispy green salad!
How long does it last?
Store any leftovers in the fridge for up to 4 days. Reheat in the microwave or in a pot on the stove top until heated through.
Can I make it ahead of time?
The longer it sits the more the flavors develop. You can even freeze it for later. Cook and cool completely. Store in a freezer bag for up to 2 months.
Thaw overnight in the fridge and reheat as above.
Just a note: The beans will soften even more after freezing and thawing.
Tips for No Leftovers
- Cook the onions just until the start to brown and get slightly crispy. You are making “browned and frizzled onions” not caramelized onions.
- Remove the onions and place them on paper towels to remove any excess oil and help them crisp up even more.
- If you end up with burnt onions, you will need to start again. The burnt onions can make the olive oil bitter tasting.
- You can use dried dill, but it won’t have as robust a flavor as fresh dill coarsely chopped.
- Vegetable or chicken broth will work.
- If you don’t have white distilled vinegar, try lemon juice.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
If you are looking for a truly unique soup recipe, this dilly bean stew is just what you need!
Dilly Bean Stew Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion diced
- 2 15.5 oz cans cannellini beans, drained and rinsed
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
- 4 cups chicken broth
- ½ small head of cabbage
- 1.5 tablespoons white vinegar
- 1 cup fresh dill chopped
- Sour cream for serving
Instructions
- In a large pot, oven medium high heat, melt butter with olive oil.
- Add the onion. Cook the onion for 5-8 minutes or until the onion is soft and slightly brown but not caramelized.
- Remove and set aside.
- Stir in the beans, broth, salt, pepper, and red pepper flakes.
- Bring to a boil and cook for 10 minutes.
- Stir in the cabbage and reduce to a simmer.
- Simmer for 20 minutes.
- Stir in the vinegar and half the chopped dill.
- Cook for 5 minus more.
- Remove from what and serve.
- Garnish with more fresh dill and a small dollop of sour cream.
Notes
- Cook the onions just until the start to brown and get slightly crispy. You are making "frizzled onions" not caramelized onions.
- Remove the onions and place them on paper towels to remove any excess oil and help them crisp up even more.
- If you end up with burnt onions, you will need to start again. The burnt onions can make the olive oil bitter tasting.
- You can use dried dill, but it won't have as robust a flavor.
Nutrition
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