Beans and Watercress Greens Soup (14 grams protein!)
This Beans and Watercress Greens Soup has 14 grams of protein and 7 grams of fiber per bowl. Watercress, a nutritious and leafy green commonly used in Chinese cooking makes it a culturally unique dish. Combined with beans, it’s hearty and healthy soup.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine Asian, Mediterranean
- 4 Tbsp (60 mL) oil divided
- 1 onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 2 Tbsp (30 mL) garlic chopped
- 1 can (850 g / 30 oz) canned white beans rinsed and divided
- 4 cups (1 L) vegetable stock
- 2 cups (500 mL) water
- 1 bunch (150 g / ~2.5 cups) watercress chopped
- 4 eggs
- salt to taste
- white pepper to taste
Add 3 Tbsp (45 mL) oil to a large pot on medium high heat.
Once hot, add onion, carrot, celery and garlic. Heat thoroughly, and stir occasionally until softened, about 3-5 mins.
Mash 1 cup (250 g) of the beans on a plate.
To the pot, add vegetable stock and water.
Add all the beans in and bring to a boil. Reduce to a simmer and cover.
For the next 15 mins, cook stirring occasionally until the soup thickens.
Stir in the watercress and increase the heat to medium-high
Cover and cook until green are tender, about 5 to 10 mins
To Cook Eggs
In a large non-stick pan over medium heat, heat remaining Tbsp (15 mL) oil. Once heated crack the eggs into the pan.
Sprinkle with salt and pepper. Remove from the heat when egg whites are firm and opaque.
Add salt and white pepper to soup to taste. Divide the soup among bowls and top each with a fried egg.
Keyword beans, eggs, soup, watercress