Should I use canned or dried beans for soup?

Both work well. Canned beans are convenient - just drain and rinse. Dried beans offer better texture and flavor but need soaking (6-8 hours) and longer cooking. Never add salt until beans are tender.

How do I prevent gas from bean soup?

Soak dried beans and discard the soaking water. Add beans to fresh water for cooking. Include digestive spices like cumin, fennel, or epazote. Start with small portions to let your body adjust.

Can I make bean soup in an Instant Pot?

Yes! Pressure cooking is perfect for bean soup. Unsoaked beans cook in 25-30 minutes at high pressure. Add a tablespoon of oil to prevent foaming. Natural release for best texture.

Bean Soup with Walnuts - Georgian-Inspired

Name: Bean Soup with Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Georgian
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 4 garlic cloves, minced; 2 cans (15 oz each) kidney beans, drained; 5 cups vegetable broth; 1 cup walnuts; 1 teaspoon ground coriander; 1/2 teaspoon fenugreek (optional); 1/4 teaspoon cayenne pepper; 2 tablespoons red wine vinegar; 1/2 cup fresh cilantro, chopped; Salt and pepper to taste; Pomegranate seeds, for garnish

Bean Soup with Walnuts

Georgian comfort with nutty richness

By Sarah Mitchell • January 15, 2025 • ★ 4.7 (134 reviews)

Course: Soup, Main Cuisine: Georgian Diet: Vegan, Gluten-Free

This bean soup with walnuts is inspired by Georgian lobio, a beloved dish from the Caucasus region. The walnut paste stirred in at the end transforms simple kidney beans into something rich, earthy, and deeply satisfying.

Georgian cuisine has a special relationship with walnuts - they appear in everything from sauces to desserts. This soup shows why: the nuts add a complexity and richness that no other ingredient can match.

The Georgian Spice Blend

Traditional Georgian flavors come from:

Coriander - Ground seeds, earthy and citrusy
Fenugreek - Slightly bitter, maple-like aroma
Blue fenugreek (utskho suneli) - Even better if you can find it
Cayenne - Just a touch of heat

Making the Walnut Paste

The walnut paste is the heart of this dish:

Use fresh walnuts - stale ones taste bitter
Blend until smooth but not into butter
Add some broth to help it blend
Stir in at the end to preserve flavor

Serving Suggestions

Crusty Georgian bread (shotis puri)
Pomegranate seeds for color and tang
Extra chopped walnuts on top
Fresh cilantro

Bean Soup with Walnuts

The Georgian Spice Blend

Making the Walnut Paste

Serving Suggestions