Sourgrass Bean Soup

Sourgrass, or Oxalis, is a widely recognized wild plant known for its distinctive tangy, lemon-like flavor, courtesy of the oxalic acid in its leaves. This unique taste makes sourgrass an excellent addition to various dishes. Besides its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient in your culinary repertoire.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

  • Leaves: Sourgrass features trifoliate leaves, each stem supporting three heart-shaped leaflets, resembling clover.

  • Flowers: The plant produces small, yellow flowers with five petals that typically bloom in clusters.

  • Stems: Its stems are often reddish and juicy, adding to the plant's unique look.

  • Taste: The definitive way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

Indulge in the wholesome goodness of this hearty dish that celebrates the earthy flavors of beans elevated by the zesty tang of sourgrass. This comforting soup is a tribute to simplicity and versatility, featuring a medley of beans simmered to perfection with tomatoes, aromatic herbs, and the refreshing brightness of sourgrass.

Each spoonful is a celebration of texture and taste, inviting you to savor the creamy richness of beans complemented by the vibrant acidity of sourgrass. As a satisfying meal on its own or as a comforting appetizer, Sourgrass Bean Soup warms your soul and nourishes your body with its wholesome ingredients and vibrant flavors.

Ingredients:

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 4 cups vegetable or chicken broth

  • 2 cans (15 oz each) mixed beans (such as kidney beans, black beans, and cannellini beans), drained and rinsed

  • 1 can (14.5 oz) diced tomatoes

  • 1 cup chopped sourgrass leaves

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • Fresh parsley for garnish (optional)

Instructions:

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened.

  2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

  3. Pour in vegetable or chicken broth and bring to a simmer.

  4. Stir in mixed beans, diced tomatoes with their juices, chopped sourgrass leaves, dried thyme, dried oregano, salt, and pepper.

  5. Let the soup simmer gently for 20-25 minutes to allow the flavors to meld together and the beans to become tender.

  6. Taste and adjust seasoning if necessary.

  7. Ladle the soup into bowls and garnish with fresh parsley, if desired.

  8. Serve hot.

  9. Notes:

    Feel free to customize this soup by adding other vegetables such as bell peppers or corn.

    Instead of canned beans, you can use dried beans that have been soaked overnight and cooked according to package instructions.

    You can adjust the consistency of the soup by adding more broth.

Join Our Foraging Classes & Explore More

Interested in exploring more wild plants like sourgrass? Join one of our foraging classes at forageSF to learn more about identifying and using wild edibles. You can also enhance your culinary skills with The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado