How To Make Dehydrated Watermelon For Watermelon Jerky
Dehydrated watermelon is one of my favorite homemade snacks. It is naturally sweet, chewy, and tastes just like a watermelon Jolly Ranchers. I love making a batch before a camping or backpacking trip because it is lightweight, easy to pack, and holds up well on the trail. It is also a great snack to have on hand for long hikes or just to keep in the pantry for a quick treat.
With just a few minutes of prep, you can set the slices in the dehydrator and let time do the work. The result is a simple, whole-food snack that feels like a treat but is made with just one ingredient.
Why You’ll Love This Recipe
Naturally Sweet: No added sugar. The natural sugars concentrate as the watermelon dries, creating an intense, candy-like flavor.
Lightweight & Portable: Perfect for camping, hiking, or road trips.
Simple & Whole-Food Based: Just fresh watermelon, with an optional sprinkle of flaky sea salt.
Dietitian-Approved: Watermelon is hydrating and full of antioxidants like lycopene and vitamin C.
Peak Summer Flavor: Watermelon is at its best in the summer months when it is ripe, sweet, and refreshing. Drying it captures that peak-season flavor so I can enjoy it long after watermelon season ends.
Easy Snack: This its a healthy treat and a healthy alternative to many processed food snacks.
What You’ll Need
Equipment
Sharp Knife & Cutting Board: For slicing the watermelon.
Food Dehydrator: I use the NESCO Garden Master Pro, but any dehydrator will work.
Parchment Paper: Helps prevent sticking.
Airtight Storage: Use a resealable bag or airtight container.
Oxygen Absorbers: To help keep this healthy snack fresh.
Ingredients
Watermelon: Seedless watermelon works best. Choose a ripe, sweet, juice watermelon for the best flavor. I like to purchase mine when the farmers markets are bursting with fresh melon but you can also use watermelon from your local grocery store! Optional: Flaky Sea Salt: A sprinkle enhances the natural sweetness and brings out the flavor of this “watermelon candy”.
How to Dehydrate Watermelon
1. Prep the Watermelon
Cut the watermelon in half, then slice it into long strips that are ¼-inch thick. Remove the rind from your thin strips.
Strips work well, but you can also cut thicker slices like triangles or cubes.
Tip: To reduce food waste, save the watermelon rind for pickled watermelon rinds or add them to your compost.
2. Load the Dehydrator
Pat the watermelon slices dry with a paper towel to remove excess moisture.
Arrange them on the dehydrator trays in a single layer, without overlapping.
Set the dehydrator to 125-135°F and let it run for 12-24 hours until the watermelon is pliable but not sticky.
NOTE: Dehydrating time for dehydrated foods depends on several factors, including the water content of the food, the humidity in your environment, and the efficiency of your dehydrator.
For watermelon, thicker slices or especially juicy watermelon may take longer to dry, while drier climates can speed up the process. For best results, after 12hours check for doneness by looking for a chewy, fruit-leather-like texture that is pliable but not sticky. If the pieces feel too soft, continue dehydrating in 1- to 3-hour increments until they reach doneness.
3. Cool & Store
Let the dried watermelon sit in the dehydrator for 2-3 hours to cool completely.
Place the slices on parchment paper, not overlapping then roll them up, and store them in a zip-top bag or airtight container. The watermelon may stick together if it is overlapping.
Keep in a cool, dry place away from direct sunlight.
Long Term Storage Tip: Properly dried watermelon and other homemade dried fruit can last for several months when stored in an airtight container with one oxygen absorber.
Dietitian Q&A
Is dehydrated watermelon a healthy snack?
Yes, like other dehydrated fruit, it is naturally sweet and free from added sugars. It provides electrolytes, antioxidants, and fiber, making it a great alternative to processed snacks. This dehydrated sweet watermelon is like a healthy candy!
What can you use dehydrated watermelon for?
A trail-friendly snack for hiking, camping, and backpacking A candy alternative for kids and adults A mix-in for granola, oatmeal, or homemade trail mix A topping for yogurt bowls or smoothie bowls
Is dehydrated watermelon chewy?
Yes. It has a fruit-leather-like texture that is flexible but not sticky.
Final Thoughts
Dehydrated watermelon is one of the easiest homemade snacks. It has no added sugar, no preservatives, and just one ingredient. Whether you are packing for a trip or looking for a naturally sweet snack to keep at home, this watermelon jerky is a great option.
Have you tried dehydrating fruit before? What is your favorite dehydrated snack?
Enjoy This Recipe?
If you enjoyed this article and recipe, you may also enjoy these!
Dehydrated Cucumbers – Because now that you have your dehydrator out, make more dehydrated foods!
Cut the melon in half, then cut the watermelon into long ¼ inch-thick strips removing the rind. (option to save the rind for pickled watermelon rinds!)
I like to cut the watermelon into strips but you can cut triangular slices or even cubes!
Load the dehydrator
Pat dry to remove excess moisture. Without overlapping, place the watermelon dehydrator trays. Dehydrate at 125 to 135 degrees F for 12-24 hours or until watermelon resembles thin pieces that are pliable but not sticky.
Cool and store the dehydrated watermelon
Once the watermelon pieces are dried, let it rest at room temperature to cool. No need for a cooling rack, just let the watermelon sit in the dehydrator for 2 to 3 hours.
Then, when the watermelon is ready for storage, lay it on parchment paper sheets so the watermelon slices or strips are not overlapping. Roll up parchment and store in a ziploc bag or airtight container.
Place in a dry place away from direct sunlight. You may set up a parchment paper-dried watermelon station over a baking sheet or wrap things up on a clean countertop.
Air Fryer Frozen Brussels Sprouts with Horseradish Aioli
Crispy Air Fryer Frozen Brussels Sprouts made with minimal prep. A quick and easy side dish or appetizer, served with a bold horseradish aioli.
These Air Fryer Brussels Sprouts with Horseradish Aioli are a healthy veggie side dish that comes together with easy steps and minimal prep, ready in under 30 minutes. The air fryer creates perfectly crispy sprouts, while the creamy aioli adds a bold, tangy kick that enhances their natural flavor.
This simple side dish is faster and more convenient than traditional oven-roasted Brussels sprouts. It is a great way to add a flavorful, nutrient-packed vegetable to any meal without taking up extra time. Whether you serve them as an appetizer, snack, or side, these crispy Brussels sprouts are an easy and delicious option.
Why I Love This Recipe
Saves oven space: Great for holiday meals like Thanksgiving when the oven is packed with turkey, stuffing, and casseroles.
Crispy & quick: The air fryer makes Brussels sprouts golden and crispy in minutes with minimal oil.
Simple Recipe: I love that this recipe is simple with simple ingredients.
Nutritious & satisfying: Packed with fiber, vitamins, and antioxidants, they’re a flavorful way to add more veggies to your plate.
Perfect appetizer or side: Serve them as a crispy, fry-like snack with a dip or the perfect side dish for any meal on busy weeknights.
For a bold, tangy dip, try my Creamy Horseradish Aioli! It’s quick, easy, and the perfect match!
Ingredients for Air Fryer Brussels Sprouts
Brussels Sprouts
12 oz (about 3 cups) frozen Brussels sprouts – A fiber-rich, nutrient-dense veggie packed with vitamin C, vitamin K, and antioxidants. Alternatively, if you have fresh Brussels Sprouts you can always use those! Fresh and Frozen Brussels Spouts are available in most grocery stores.
Seasoning & Oil
2 Tbsp avocado oil – A heart-healthy oil with a high smoke point for crispy, golden sprouts. You can also use extra virgin olive oil or an olive oil spray.
¼ tsp kosher salt – Enhances flavor without overpowering.
¼ tsp freshly cracked black pepper – Adds a subtle kick and depth of flavor.
Dipping Sauce
Horseradish Aioli – A creamy, tangy dip that balances the crispy texture with bold flavor.
This quick and easy nutrient-packed recipe makes a fantastic side dish or crispy appetizer that fits a flexitarian lifestyle. It has simple seasonings, while being plant-forward, and delicious!
How to Make These Crispy Brussels Sprouts in 3 Simple Steps!
Brussels Sprouts
Preheat the air fryer to 375°F (190°C).
In a large bowl, toss 12 oz (about 3 cups) Brussels sprouts with 2 Tbsp avocado oil, ¼ tsp kosher salt, and ¼ tsp fresh cracked black pepper, no need for extra spray!
Arrange the sprouts in a single layer ion your air fryer basket then air fry for 12-15 minutes, shaking halfway through. Cooking time may vary so check to see the sprouts are tender and crispy before removing from the air fryer. Add another few minutes if you think they need it!
Serving & Garnishes
Arrange the cooked Brussels on a platter.
Garnish with fresh herbs, red pepper flakes, grated parmesan, a little salt, or a squeeze of lemon juice, if desired.
Serve as-is or pair with a flavorful dip.
Horseradish Aioli
For a bold, tangy dip, mix ¼ cup mayonnaise, 1 Tbsp prepared horseradish, 1 small garlic clove (minced), 1 tsp lemon juice, and ½ tsp Dijon mustard in a small bowl. Taste and adjust—add more horseradish for heat, extra lemon juice for brightness, or a pinch of salt and pepper to balance the flavors. Cover and refrigerate for at least 15 minutes before serving.
Flavor Variations
Balsamic Glaze: Drizzle with balsamic reduction or balsamic vinegar after air frying for a sweet-savory twist.
Parmesan Brussels Sprouts: Toss with grated Parmesan in the last 2 minutes of cooking.
Buffalo Brussels Sprouts: Toss in buffalo sauce after air frying for a spicy kick.
Maple Dijon: Mix 1 Tbsp maple syrup and 1 tsp Dijon mustard, then drizzle over the Brussels sprouts before serving for a tangy-sweet finish.
You can serve these air-fried Brussels sprouts in many ways. My favorite is as a simple appetizer, just like you’d find at a restaurant.
Here are three other delicious ways to enjoy them:
As an easy side dish: Pairs well with roasted chicken, grilled tofu, or a hearty grain bowl.
In a salad: Toss with quinoa, dried cranberries, parmesan cheese, and toasted pecans for a warm Brussels sprouts salad.
With pasta: Mix into pasta with a garlicky olive oil sauce for a quick and easy meal.
Storage & Reheating Tips
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Pop them back in the air fryer at 350°F for 3-4 minutes to regain crispiness, or reheat in a skillet over medium heat. Avoid microwaving, as it can make them soggy.
Why I Love to Cook with Frozen Vegetables
I adore this recipe not only for its speedy, straightforward, and delightful preparation of frozen Brussels sprouts but also for its gluten-free, dairy-free, and vegan attributes, making it an excellent choice for gatherings where there are multiple food allergies and intolerances to consider.
Frozen vegetables are just as nutritious as fresh, and keeping them stocked makes it easier to add more veggies to meals without worrying about spoilage or last-minute grocery trips. A few of my freezer staples include peas, corn, spinach, mixed vegetables (carrots, peas, corn), stir-fry blends (bell peppers, mushrooms, green beans), artichokes, and riced cauliflower.
More Recipes like this Air Fryer Frozen Brussels Sprouts with a Horseradish Aioli
Like these recipes? Check out these other air fryer and brussels sprouts recipes!
In a bowl, mix mayonnaise, prepared horseradish, garlic, lemon juice, and Dijon mustard.
Adjust flavors to your liking (extra horseradish for heat, more lemon juice, salt, or pepper). Cover and refrigerate for at least 15 minutes. This sauce can be made in advance.
I love a good copycat recipe, especially when it brings back childhood memories. McDonald’s pancakes were always a special treat for me. Whether it was a quick breakfast before school or a stop on a road trip. There was just something about those fluffy hotcakes, soaked in syrup, with that little pat of butter melting on top.
Now that I make most of my meals at home, I wanted to recreate those delicious pancakes but with everyday simple ingredients. And the best part? You can tweak this recipe to make it healthier while keeping that classic McDonald’s pancake taste.
Why You’ll Love This Recipe
Quick and easy—ready in under an hour
A crowd-pleaser for kids and adults alike
Can be made dairy-free or with whole wheat flour for extra fiber
Freezer-friendly for meal prep
Want mini pancakes? Use a tablespoon of batter for bite-sized pancakes, perfect for snacking or brunch!
Tools You May Need
Mixing Bowls – One small, one large
A whisk
Measuring cups and spoons
A Spatula
Ingredients for McDonald’s Pancakes (Copycat Recipe)
This recipe is pretty straightforward, but I’ve included a few options if you want to add more protein, fiber, or make it dairy-free.
2 cups all-purpose flour – For that classic pancake texture. Try a 50/50 mix with whole wheat flour for a little extra fiber.
¼ cup sugar – you can use white sugar but I prefer coconut sugar.
½ tsp kosher salt – Brings out the flavor.
2 cups milk – Any milk works! Try using plant-based milk such as oat, soy, or almond milk are great for a dairy-free option.
2 large eggs – Helps bind the batter. Swap for a flax egg (1 tbsp ground flax + 2.5 tbsp water) for an egg-free version.
¼ cup avocado oil – Can be swapped for olive oil or melted coconut oil for a different flavor.
How to Make McDonald’s Pancakes a Little Healthier
Love pancakes but want to make them a little more filling? Here are a few easy ways to add protein, fiber, and healthy fats without sacrificing flavor.
More Protein
Swap ¼ cup of flour for protein powder
Use Greek yogurt instead of some of the milk
Swap two whole eggs for three egg whites
More Fiber
Use whole wheat flour instead of white flour
Add 1 tbsp ground flax or chia seeds to the batter
Swap ¼ cup of flour for oat flour
Healthier Fats
Swap vegetable oil for avocado or melted coconut oil
Instead of butter on top, drizzle with almond butter or peanut butter
Want to keep your pancakes balanced? Pair them with eggs, Greek yogurt, freshly-cut fruit, or nuts to add protein and healthy fats that’ll keep you
Step-By-Step Instructions For Copycat McDonald’s Hotcakes
Step 1: Preheat the Griddle
Set a griddle or skillet to medium heat and grease it with butter, avocado oil, or cooking spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the eggs, milk, and oil.
Step 4: Combine the Pancake Batter
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be a little lumpy, be sure you don’t overmix!
Step 5: Cook the Pancakes
Pour ¼ to ⅓ cup of batter onto the hot griddle.
Cook until you see bubbles on the surface (about 2-3 minutes).
Flip and cook for another 1-2 minutes until golden brown.
Step 6: Serve
Top with butter, syrup, fruit, or nuts and enjoy!
Delicious Toppings For Homemade Pancakes
The best part of pancakes? The toppings. Here are some favorites:
My favorite! A drizzle of maple syrup
Fresh fruit like bananas, berries, or sliced apples
Chocolate chips
Whipped cream
Toasted nuts
Maple peanut butter sauce (peanut butter + maple syrup = magic)
How to Serve These Pancakes
If you’re looking for a balanced breakfast, try one of these easy combos:
Sliced apples + maple peanut butter sauce with turkey or plant-based sausage
Fresh berries + Greek yogurt + toasted walnuts
Scrambled eggs + vegan sausage patties + pancakes for a classic, protein-packed meal
I also love to make this recipe for a fun weeknight breakfast-for-dinner dish!
Storage Suggestions
Make a large batch or the next time you have leftover pancakes, freeze them! This makes for a quick and delicious breakfast for busy weekdays or your next lazy Sunday morning!
Just freeze in a freezer bag or airtight container. Once you are ready to reheat pop them in the microwave until thawed.
My Favorite Reheat Method: Stack with a Damp Paper Towel
Place 1-3 pancakes on a microwave-safe plate.
Cover with a damp paper towel to prevent them from drying out.
Microwave on 50-70% power for 30-45 seconds per pancake (or 1-2 minutes for a full stack).
Tips for the Best Fluffy Pancakes
Measure correctly – Use dry measuring cups for flour and liquid measuring cups for milk.
Don’t overmix – A few lumps are fine! Over-stirring makes pancakes dense.
Use the right heat – Medium to medium-high heat works best. Too hot and they burn, too low and they won’t brown.
Wait for bubbles – Flip only when bubbles start to form on the surface.
Serve fresh – Pancakes are best right off the griddle.
Like This Recipe? You Will Love These Other Breakfast Recipes!
If you like this McDonalds pancake recipe, you will love these other Breakfast recipes. I even included another breakfast copycat!
Pancakes are the best breakfast for a lazy Sunday morning. Add the iconic pat of butter and drizzle of maple syrup and you have an easy breakfast that feeds the entire family in less than an hour!
2cupsskim milkor other milk of choice (i.e. 2%, plant-based)
2largeeggs
¼cupvegetable oil
Instructions
Preheat Griddle
Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or non-stick cooking spray. I like to use a combination of a bit of butter and avocado oil.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, sugar, and kosher salt.
Combine Wet Ingredients
In another mixing bowl, whisk together eggs, milk, and vegetable oil.
Mix the Batter
Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it's okay if there are a few lumps in the batter.
Cook the Pancakes
Pour 1/4 - ⅓ cup of the batter for each pancake onto the hot griddle (I used a ¼ cup measuring cup). Cook until bubbles form on the surface, this only takes 2 to 3 minutes. Flip the pancakes and cook the other side until the pancakes are golden brown.
Serve
Serve these pancakes with your favorite toppings such as maple syrup, whipped cream, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!
Ever wonder how to make boxed Mac and cheese better? With just a few simple upgrades, you can take it from basic to bold! Make your boxed Mac and cheese extra creamy with more flavor and nutrition!
A box of Annie’s or any boxed mac and cheese is already a classic comfort food, but with a few simple upgrades, you can take it to the next level. Whether you’re a college student looking for a quick meal or just craving something nostalgic, these hacks add depth of flavor with just a few extra minutes of effort. Some of them even include a quick meal secret ingredient to make your mac and cheese taste homemade!
Start with Foundational Improvements
These simple swaps will instantly improve texture and flavor.
1. Use Milk Instead of Water
Swap out the water for non-dairy milk, whole milk or half-and-half to create a creamier sauce. Add a pat of butter for extra richness.
2. Extra Cheese Hack
Stir in shredded cheddar cheese, gouda, parmesan, or mozzarella for a more flavorful, gooey sauce. You can even added slices of American cheese.
3. Make It An Extra Creamy Mac
For a creamier Mac, stir in a spoonful of cream cheese, a dollop of sour cream, or Greek yogurt to add a rich, velvety texture.A little olive oil or a little butter is another flavorful way to give the dish a more velvety mouthfeel.
Boost the Texture and Nutrition
Add-ins that make it heartier and more balanced.
4. Add a Protein Boost
Adding a protein is an easy way to bump up the nutrition. You can make mac and cheese more satisfying by adding a protein-rich ingredient:
Shredded or diced chicken – Rotisserie chicken, grilled, or even buffalo-style chicken
Cottage cheese or Greek yogurt – Stir it in for a creamy protein boost.
Plant-based options: Add cooked lentils, crispy chickpeas, edamame, or crumbled tempeh for extra texture and nutrients.
5. Mix in Veggies
This is my favorite way to upgrade Mac and cheese! Sneak in extra flavor and nutrition with these veggies!
Roasted broccoli, sautéed mushrooms, peas, or spinach for a classic veggie mix.
Butternut squash chunks, pumpkin puree, or frozen riced cauliflower to add sweetness and creaminess. (I often call these my secret ingredients in mac and cheese because you can hardly tell they’re even in there!)
Caramelized onions or sun-dried tomatoes for a more intense, gourmet flavor.
Enhance the Flavor and Texture
Simple ingredients that pack a big punch and add extra crunch.
6. Spice It Up
Enhance the flavor with black pepper, garlic powder, smoked paprika, cayenne, or a splash of hot sauce for some heat.
7. Stir in a Spoonful of Mustard
A little Dijon or yellow mustard brightens up the cheese sauce and adds depth.
8. Top It Off with Crunch
Add texture with crushed crackers, panko breadcrumbs, or crispy fried onions—toast them in butter for extra flavor. Add Parmesan Cheese for crunchy cheesy bites.
Go Beyond the Box: Gourmet & Full Meal Upgrades
Transform boxed mac and cheese into a whole new dish.
9. Gourmet Flavor Upgrades
Take cooked macaroni to the next level by mixing in bold flavors and enhancing the flavor profile of the dish.
BBQ Mac – Add pulled pork and drizzle with BBQ sauce.
Buffalo Chicken Mac – Stir in shredded buffalo chicken and a little extra hot sauce.
Tex-Mex Mac – Mix in taco seasoning, black beans, jalapeños, and pepper jack cheese.
Chili Mac – Add a scoop of chili and some shredded cheddar.
Spinach Artichoke Mac – Fold in spinach, artichokes, and cream cheese.
French Onion Mac – Mix in caramelized onions and Swiss or gruyère cheese.
10. Turn It Into a Baked Casserole (The Best Cooking Hack!)
Make boxed mac and cheese feel homemade by baking it! Here’s a “no recipe” recipe! This version uses 2 boxes of mac and cheese and serves 4-6 people.
Cook the pasta from 2 boxes, but leave it slightly firm so it doesn’t get mushy.
Make the cheese sauce as usual, but stir in some shredded cheese, butter, and a splash of milk to make it extra creamy.
Season it up—garlic powder, smoked paprika, or whatever you like.
Spread it in a greased oven-safe dish and top with more cheese.
Mix some breadcrumbs or crushed crackers with melted butter and sprinkle over the top.
The last step! Bake at 375°F until golden and crispy, about 15-20 minutes.
That’s it, gooey inside, crunchy on top, and way better than straight from the box!
Upgrade Your Boxed Mac and Cheese Today!
With just a few simple tweaks, you can turn a basic box of mac and cheese into something rich, flavorful, and satisfying. Whether you’re adding extra cheese, mixing in protein, or baking it into a crispy casserole, these easy hacks make a big difference.
Which upgrade will you try first? Let me know in the comments or share your favorite mac and cheese trick!
This White and Garbanzo Bean Soup with Kale and Harvest Grain Mix is one of my favorite ways to enjoy a hearty, nourishing meal on chilly days!
This recipe is perfect for busy weeknights and it’s a 100% plant-based soup that combines white beans, garbanzo beans, and bright green kale with zesty tart lemon. The harvest grain mix adds texture and makes the soup filling, while simple spices enhance its comforting flavors.
Why I Love This Recipe
This soup brings comfort, flavor, and convenience together in one pot. Here’s why it’s a favorite:
Hearty Soup: This healthy hearty soup is satisfying and nutrient-dense!
Perfect for Busy Weeknights: I love that this recipe is quick and easy to prepare.
100% Plant-Based: As a Flexitarian, I love when a recipe is 100% plant-based. Enjoying more plant-based meals is environmentally friendly, supporting a more sustainable food system.
Super Easy To Make: With simple steps and minimal prep, this soup is quick to put together! This recipe is a great choice for easy weeknight meals.
Inspiration Behind the Recipe
Italian Wedding Soup is one of my favorite soups. I love the little pasta balls and the flavors of the veggies and broth. I wanted to create a similar soup that’s 100% plant-based. So, I swapped out meatballs for two types of beans and gave the soup a lemony finish. Optionally, you can add carrots for even more Italian wedding soup vibes.
Tools Needed
Large Soup Pot or Dutch Oven: Perfect for evenly cooking soups and holding all the ingredients with room to stir.
Cutting Board and Knife: For chopping veggies and prepping ingredients with ease.
Wooden Spoon or Ladle: Gentle on your cookware and ideal for stirring and serving.
Zester or Grater: Essential for adding fresh lemon zest to brighten up the soup.
Measuring Cups and Spoons: For accurate measurements to get the flavors just right.
Ingredients
Here’s a quick look at the key ingredients that make this soup flavorful, hearty, and nutritious.
White beans & Garbanzo beans: Mild and tender adding protein and fiber. I like to use butter beans, navy beans, or cannelloni beans for the white beans.
Harvest grain mix: Trader Joe’s Harvest grain mix provides that satisfying texture and bulk to the soup. If you don’t have that on hand farro, quinoa, pearl couscous, and even pasta works!
Kale: It holds up well in soups, adding color, texture, and nutrition. Plus, it’s a delicious winter veggie!
Lemon: Lemon zest and lemon juice add a burst of fresh acidity that brightens the soup.
Fresh parsley: adding a pop of color and a hint of freshness.
Substitutions and Add-Ins
Here are some easy substitutions and add-ins to customize this soup to your taste or to work with ingredients you have on hand.
Substitutions
Some simple substitutions:
Greens: Swap kale with other greens such as spinach, Swiss chard, or collard greens. Each green brings a slightly different flavor, and you may need to adjust the cooking time to ensure the greens are tender.
Beans: Any white beans, such as cannellini or great northern, are a great fit. If you don’t have garbanzo beans, try lentils or simply add extra white beans for a satisfying texture.
Canned beans are super convenient and ready to use, saving time when you’re in a hurry. However, dried beans have their own appeal. My favorite way to cook beans is in a pressure cooker or instant pot. It’s efficient and brings out a richer, firmer texture without the need for soaking!
Grains: If you don’t have a harvest grain mix on hand, use your favorite grain, such as quinoa, farro, barley. You can even use pasta in this recipe! Be sure to adjust the cooking time according to the specific grain’s instructions for perfect texture.
Lemon: If you don’t have lemon, swap it with lime.
Add-Ins
Some easy add ins:
Herbs and Spices: For added flavor, try a tsp of cumin for earthiness or red pepper flakes for a bit of heat. Add a couple of bay leaves to add earthy, peppery undertones. Fresh herbs like fresh basil, fresh cilantro, thyme or rosemary work well too, enhancing the soup’s aromatics.
MORE Lemon Zest: Adding extra lemon zest boosts brightness and brings out the soup’s fresh flavors even more.
Parmesan Cheese: Sprinkle grated Parmesan on top for a rich, savory touch. Use vegan parm or a dairy based parm is perfectly fine too (if you are not a strict vegan).
Extra Veggies: Add diced green pepper, carrots, green peas, corn, or a can of black beans for more texture and flavor. These additions bring a bit of sweetness and extra protein, making the soup even heartier and more satisfying.
Easy 5 Step Instructions
Step 1: Sauté the Aromatics
In a large pot, heat olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté until softened, about 5 minutes.
Step 2: Add Seasonings and Kale
Stir in the thyme and smoked paprika. Add the chopped kale and cook for about 5 minutes, stirring occasionally, until softened.
Step 3: Add Broth and Beans
Pour in the vegetable broth, white beans, and garbanzo beans. Bring to a gentle simmer.
Step 4: Add Grains
Stir in the harvest grain mix. Cover and simmer for 20-30 minutes, or until the grains are tender.
Step 5: Finish with Lemon and Seasoning
Once the grains are cooked, stir in the lemon zest and juice. Let everything simmer for another 2-3 minutes. Season with kosher salt and pepper to taste.
Serving Suggestions
Garnish with freshly chopped parsley, and an optional spritz lemon juice before serving.
This soup is delicious with crusty bread for dipping. You can also top each bowl with a sprinkle of Parmesan or a drizzle of good olive oil. For a lighter meal, serve with a simple side salad or roasted veggies.
Storage Suggestions
Proper storage can keep your soup fresh and flavorful for days. Here are some tips for storing your White and Garbanzo Bean Soup:
Airtight Container: Use an airtight container to store your soup in the fridge. Glass containers with tight-fitting lids are ideal as they prevent leaks and help preserve the soup’s freshness.
Freezer-Friendly Options: If you want to freeze the soup, use freezer-safe containers or heavy-duty zip-top bags. Leave a little space at the top for the soup to expand as it freezes.
A Dietitian Approved Recipe
This soup offers a balanced blend of nutrients that supports energy, satiety, health benefits.
Supports Hydration: The broth-based nature of this soup helps with daily fluid intake, aiding digestion and overall well-being. (one of the most underrated health benefits!)
High in Fiber: Both white beans and garbanzo beans are excellent sources of fiber, which supports digestion, helps regulate blood sugar, and promotes fullness.
Rich in Plant-Based Protein: Beans are packed with plant-based protein, making this soup filling and a great protein source for any diet.
Loaded with Vitamins and Minerals: Kale is a powerhouse of nutrients, offering vitamins A, C, and K, as well as calcium, potassium, and iron, which support immune health, bone strength, and circulation.
Complex Carbohydrates for Energy: The harvest grain mix (like farro, quinoa, or barley) provides complex carbs, which release energy slowly and help keep you fuller for longer.
This Bean Soup is so refreshing, yet cozy, uplifting, yet grounding and is perfect for any time of year, weather, or whatever! Serve it up with a side salad or big ole' chuck of fresh crusty bread for an amazing meal.
1cupTrader Joe's Harvest Grain Mixor a mix of quinoa and pearl couscous
3cupskale, stems removed and chopped
1lemon, juiced and zested more wedges for topping optional
1tspsmoked paprikaor sub paprika
1tsp dried thyme
1tspred pepper flakesoptional
½tspPepper
½tspFine Sea Salt
2tbspfresh parsleychopped and divided
Instructions
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté until softened, about 5 minutes.
Step 2: Add Kale and Seasonings
Stir in the chopped kale, dried thyme and smoked paprika. Cook for another minute.
Step 3: Add Broth and Beans
Pour in the vegetable broth, white beans, and garbanzo beans. Stir well and bring the soup to a gentle simmer.
Step 4: Add Grains
Stir in the harvest grain mix. Cover the pot and simmer for 20-30 minutes, or until the grains are tender.
Step 5: Add Lemon and Finishing Touches
Once the grains are cooked, add the lemon zest and lemon juice. Stir to combine and let the kale wilt for about 2-3 minutes.
Taste and season the soup with kosher salt and black pepper as needed. Garnish with fresh parsley before serving.
Notes
The nutrition facts for this soup can vary depending on the specific brands of ingredients used (such as broth or grain mix) and portion sizes. For the most accurate information, use a nutrition calculator with the exact ingredients you choose.However, this soup is a great source of plant-based protein, fiber, and essential vitamins, making it a nutritious and satisfying meal!
