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.

Made this. While it was interesting combination of flavors, not sure of I’ll make it again.

I took a few of the recommendations below— parboiling rice, adding Parm rind and tomato paste, and using broth in place of water— and this is now one of my favorite recipes. So simple to put together with a nourishing and delicious result.

My typical tweaks/preferences (broth - vegetable Better than Bouillon or - 1st choice homemade Costco rotisserie chicken broth), 1 tbsp of tomato paste just after the tumeric, brown rice, zest of said lemon, and some form of spinach.Needed to do fridge cleanup today, so also - in lieu of half an onion used half a fennel bulb and a small wilting leek; deglazed after the tomato paste with Dolin Blanc vermouth. It was INCREDIBLE!!! Don't normally comment, but just had to share!

Delicious, cheap, nutritious, and easy. My wife doesn’t usually like either soup or beans but she eats this before the rest of her dinner, even if we’re serving her favorites. We make it with brown rice, and it turns out great.

A little nutritional yeast sprinkled on before serving put this over the top! Made exactly as directed otherwise and it was delicious.

What a great winter soup! The only thing I changed was to throttle back the salt to half as much and glad I did. Plenty salty and oh so savory. Keeps well in the fridge. My husband and I made 3 meals out of it, served with cornbread.

I sautéd a whole diced jalapeño with seeds in with the onions, etc, Grated a heaping tablespoon of ginger (from the freezer, not peeled but thawed slightly til not rock hard before grating) and added that with a dash of tamari. I used wild rice mix and would use twice as much (1/2 cup) next time. Used both lemon zest and juice. Super delicious

Made with brown rice, increased cooking time due to this. Added tomato paste per other reviews. I think it came out fine, but could use more herbs. This is a good basic recipe that tastes healthy.

A great base recipe that can be tweaked in a variety of ways! I used stock instead of water for extra flavor, and added double the turmeric, and a tbsp of minced ginger. It needed more than 1/3 cup of rice - I would double it or even triple it next time. Could also replace the rice with pearled cous cous or barley.

I agree with previous comments that the amount of salt is way too much. It probably should be 1 1/2 teaspoons, NOT 1 1/2 tablespoons.

I have made this soup numerous times but use vegetable broth. Plain water not an option! I also add two to three cups of sliced potatoes, in addition to the Jasmine rice. Adds texture and body, and it's just delicious. Yum!

I wasn't a fan. It ends up tasting like dilly bean water. As others said, the lemon is an absolute must. It helps somewhat. The chicken stock probably helps too but I did not try it. Nothing to see here, moving on.

Substitute 1 1/2 Tablespoons chicken bouillon for salt. Consider 2 Tablespoons chicken bouillon instead to create 6 cups broth.

Really good but I added 3 teaspoons better than bouillon chicken base, 1/3 cup white wine and shredded rotisserie chicken. Used less salt.

Added 3 tbsp tomato paste (per other reviewers) and used couscous instead of rice because that is what I had. Used 3 cups broth and 2 cups water and no salt. Added a few drops of hot pepper sauce. Really good!