Watermelon Rind Soup


  • 2 Cups Of Cubed Watermelon Rind
  • 1/4 Cup Of Chopped Carrots
  • 1/2 Cup Of Eden Organic Canned White Kidney Beans
  • 1/2 Cup Of Chopped Broccoli
  • 2 Large Fresh Chopped Tomatoes
  • 1 Large Diced Vidalia Onions
  • 2 Large Fresh Minced Garlic Cloves
  • 1/2 Teaspoon Of Spice Islands Ground Cumin Seed
  • 1/4 Teaspoon Of Ground Black Pepper
  • 1/4 Teaspoon Of Gebhardt Red Chili Powder
  • 1/2 Teaspoon Of Kosher Salt
  • 1 Teaspoon Of White Sugar
  • 1/4 Teaspoon Of Sadaf Turmeric Powder


  • Serving Size 4
  • 265 Calories Per Serving
  • 1 Grams Of Fat

Preparation instruction

To begin this recipe you will first want to take out a sharp kitchen knife, and begin preparing your watermelon rind, carrots, broccoli, tomatoes, onions, and garlic. Once all of your fresh produce is ready, take out a saucepan.
Next add in the cubed watermelon rind, and cook it over medium heat until it's tender enough to mash into a coarse mixture.
You may have to add a little water to the saucepan if your rind is quite rigid. Do stir often during this process to prevent the rind from burning.
Next take out another large soup pot, and add in the watermelon rind mixture, carrots, white kidney beans, broccoli, tomatoes, onions, garlic cloves, ground cumin seed, black pepper, chili powder, kosher salt, sugar, and turmeric powder.
Add in enough water to cover the ingredients, and then bring the soup mixture to a boil over medium high heat.
Once you have reached a rolling boil, back the heat off, and let the soup simmer until you have a desired thickness and consistency. Serve hot and garnish each bowl with a hearty slice of real butter.
We hope you have enjoyed this recipe, please be sure to check out our many other unique watermelon rind recipes.