This soup’s long success stems from this Japanese condiment—ume plum vinegar. Mated with hot sauce it yields a hot-salty-sour keystone balance.
This vegan soup uses only a few ingredients and only water as stock is needed. Easy and inexpensive to make, this filling bowl has been in my regular rotation for over 25 years. For under $3.00 you can fill 12 bowls!
Bonus: add additional ingredients to build into a main course soup. See below how to turn this into 5 different versions!
- onion, 2 cups, chopped, or leeks
- celery, 2 cups, slant sliced
- vegetable oil, 2 TBS., bland
- baby lima beans, 2 cups
- water, 8 cups
- garlic, 2 tsp., chopped
- ume plum vinegar, 4 TBS.
- hot sauce, 1 to 3 tsp., to taste
- basil, fresh, 2 TBS.
- In a large pot sauté the onions in oil for a few minutes, then add the celery and continue for another few minutes.
- Add the water, lima beans and bring to the boil. Cook until beans are very tender. If using a pressure cooker, cook for about 18 minutes. If using slow cooker cook for several hours. Stove top cooking figure on 45-60 minutes or more.
- When beans are tender, add the garlic, ume plum vinegar, and hot sauce. Cook a few more minutes and taste for seasoning.
- Serve with torn, fresh basil or fresh herb of choice
Mashed Potatoes: Don’t ask me why, but I mounded warmed mashed potatoes in a bowl and ladled in the soup. Wow!
Fish & Noodles: Add in cooked noodles and cooked fish chunks
Chicken & Rice: Add cooked chunk chicken and cooked rice
Sausage: Dice cooked sausage and heat with soup
Spinach & Eggs: Add a good bunch of baby spinach and when tender, stir the hot soup and drizzle beaten egg and serve as Spinach Egg-Drop Soup
Recipes using Ume Plum Vinegar:
Recipes by B. Hettig