Sorrel Soup with Beans and Jerusalem Artichoke

Why This Sorrel Soup Belongs on Your Table

Sorrel soup is the dish I start making the moment the first bright green leaves show up in my garden — a spring classic (some call it green cabbage soup) with a wonderfully refreshing, tangy kick. This version is built to be a full meal: white beans for body, potatoes for comfort, and a little topinambur (Jerusalem artichoke) that adds a subtle earthy sweetness. Everything simmers in one pot, and the whole soup is naturally vegan.

Ingredients for Sorrel Soup

For one 3-liter (about 12 ¾ cups / 3 qt) pot:

• 1 large carrot (about 3.5 oz / 100 g)
• 2 medium potatoes (about 7 oz / 200 g each)
• 2 Jerusalem artichoke (topinambur) roots, each the size of a potato (about 7 oz / 200 g each) — or replace with 2 more potatoes
• 1 cup dried beans (about 7 oz / 200 g) — or 2 cups cooked beans (about 12 oz / 340 g)
• 1 large bunch of sorrel (about 5 oz / 150 g), leaves roughly chopped
• 1 small bunch of fresh greens — basil is our favorite (about 1 oz / 30 g), chopped
• 2-3 bay leaves
• Salt and spices to taste (we use asafoetida, paprika, and curry)
• 2 tbsp (30 ml) refined coconut oil, for stewing
• 8 ½ cups (2 L) water

How to Make Sorrel Soup

1. If using dried beans, soak them in water overnight. In the morning, drain, rinse well, and boil in unsalted water until tender, changing the water 2-3 times while they cook.
2. Heat the coconut oil in a large pot over low heat. Slice half the carrot thinly and grate the other half on a coarse grater; add both to the pot and stew gently.
3. Grate the Jerusalem artichoke on a coarse grater and add it to the carrots; keep stewing until the vegetables are slightly softened. (If you don’t care for Jerusalem artichoke, use 2 extra potatoes instead and skip this step.)
4. Peel the potatoes and cut them into small cubes. When the carrot and Jerusalem artichoke have softened a little, add the potatoes and pour in 8 ½ cups (2 L) water. Cook for about 7 minutes, until the potatoes are ready.
5. Add the beans, salt, spices, chopped sorrel, and greens. Cook for 2 minutes, then turn off the heat.
6. Let the soup infuse for at least 5-10 minutes, then serve.

Nutrition per Serving

Per serving (1 of 6 ) — nutrition estimate:

• Calories: 265
• Carbs: 46 g
• Protein: 11 g
• Fat: 5 g

Pro Tips for the Best Sorrel Soup

1. Get the beans ready in advance. Dried beans need an overnight soak and a boil in unsalted water (change the water 2-3 times); if you are short on time, use 2 cups (12 oz / 340 g) cooked or canned beans and skip straight to the pot.
2. Cut the carrot two ways. Half in thin slices, half coarsely grated: the grated half melts into the broth and sweetens it, while the slices keep a pleasant bite.
3. Keep the sorrel brief. It goes in at the very end and needs just 2 minutes of cooking — any longer and the soup loses that bright, tangy spark and vivid green color.
4. Let it infuse. Off the heat, give the soup at least 5-10 minutes before serving; the flavor rounds out and the broth becomes noticeably richer.
5. Season to your own taste. Two to three bay leaves give the broth its backbone; beyond that, paprika, curry, or a pinch of asafoetida (as in the original recipe) all work — start light and adjust at the table.

Sorrel Soup FAQ

What does sorrel soup taste like?

Sorrel has a bright, lemony tang — the original recipe calls it incredibly refreshing and sour. In this sorrel soup the tang balances the creamy white beans and potatoes, so every spoonful tastes lively rather than heavy.

Can I make this sorrel soup without Jerusalem artichoke (topinambur)?

Absolutely — the recipe was written with that swap in mind. Replace the topinambur with 2 more medium potatoes (about 14 oz / 400 g) and simply skip the grating step. The soup is still delicious, just a little less earthy.

Can I use canned beans instead of dried beans?

Yes. Use 2 cups (12 oz / 340 g) cooked beans — canned beans work perfectly. Drain and rinse them well, then add them at the same step. This saves you the overnight soak and cuts the prep time dramatically.

How do I store and freeze sorrel soup?

Let the soup cool, then keep it in an airtight container in the fridge for up to 3 days. It freezes well for up to 2 months, though the sorrel loses some color and texture — for the best result, freeze the bean-and-potato base without the sorrel and stir in fresh sorrel when you reheat.

Recipe Card

Stav Kogan

Sorrel Soup with Beans and Jerusalem Artichoke

This sorrel soup is a spring classic with a wonderfully refreshing tang, made hearty enough for a full meal with white beans, potatoes, and Jerusalem artichoke. Everything simmers in one pot and comes together in about 45 minutes. It is naturally vegan and easy to adapt with whatever fresh greens you love.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Lunch, Soup

Cuisine: Eastern European

Calories: 265

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 large carrot (about 3.5 oz / 100 g)
• 2 medium potatoes (about 7 oz / 200 g each)
• 2 Jerusalem artichoke (topinambur) roots, each the size of a potato (about 7 oz / 200 g each) — or 2 more potatoes
• 1 cup dried beans (about 7 oz / 200 g), or 2 cups cooked beans (about 12 oz / 340 g)
• 1 large bunch of sorrel (about 5 oz / 150 g), roughly chopped
• 1 small bunch fresh greens — basil or any favorite (about 1 oz / 30 g), chopped
• 2-3 bay leaves
• Salt and spices to taste (asafoetida, paprika, curry)
• 2 tbsp (30 ml) refined coconut oil, for stewing
• 8 ½ cups (2 L) water

Method

 

1. If using dried beans, soak them in water overnight. In the morning, drain, rinse well, and boil in unsalted water until tender, changing the water 2-3 times while they cook.
2. Heat the coconut oil in a large pot over low heat. Slice half the carrot thinly and grate the other half on a coarse grater; add both to the pot and stew gently.
3. Grate the Jerusalem artichoke on a coarse grater and add it to the carrots; keep stewing until slightly softened. (Or use 2 extra potatoes instead and skip this step.)
4. Peel the potatoes and cut into small cubes. When the carrot and Jerusalem artichoke have softened a little, add the potatoes and pour in 8 ½ cups (2 L) water. Cook for about 7 minutes, until the potatoes are ready.
5. Add the beans, salt, spices, chopped sorrel, and greens. Cook for 2 minutes, then turn off the heat.
6. Let the soup infuse for at least 5-10 minutes, then serve.

Nutrition

Calories: 265kcalCarbohydrates: 46gProtein: 11gFat: 5g

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