Israeli Bean Soup

Delicious Israeli Bean Soup Recipe - A Taste of Israel

Region / culture: Israel | Preparation time: overnight | Cooking time: 1.5 hour | Servings: 6-8

Introduction

Israeli Bean Soup is a hearty and flavorful dish that is perfect for a cold winter day. This soup is packed with protein and fiber from the navy beans, as well as a variety of vegetables and spices that give it a rich and satisfying flavor.

History

Israeli Bean Soup is a traditional dish that has been enjoyed in Israel for generations. It is a simple and comforting soup that is often served as a main course or as a side dish with bread or salad.

Ingredients

2 cups small white beans (navy beans, etc.)
6 cups cold water (for soaking the beans)
1 tbsp olive oil
3 onions, chopped
3 stalks celery, chopped
3 garlic cloves, minced (up to 4)
3 carrots, chopped
6.5 cups water
2 potatoes, peeled and cut into small chunks
1 or 2 bay leaves
1 tsp dried thyme (to taste)
1 tsp cumin (to taste, up to 2 tsp)
1 can (28 oz or 794 g) crushed tomatoes
2 tbsp tomato paste
salt and pepper (to taste)
0.25 to 0.5 cup fresh cilantro, minced

How to prepare

Soak the beans in cold water overnight. Drain and rinse well.
Heat the oil in a large heavy-bottomed soup pot.
Saute the onions and celery for 5 minutes until golden.
Add the garlic and carrots and saute for 5 minutes longer.
Add water, beans, potatoes, bay leaves, thyme, and cumin.
Bring to a boil, reduce the heat, and simmer partly covered for 1 hour.
Add the tomatoes, tomato paste, salt, and pepper.
Cook for 0.5 hour longer, until the beans are tender.
Stir in the cilantro.
If the soup is too thick, thin it with a little water.
The soup reheats and/or freezes well.

Variations

Add diced bell peppers or zucchini for extra vegetables.
Use different herbs and spices such as parsley, oregano, or paprika for a different flavor profile.
Add cooked chicken or sausage for a meatier version of the soup.

Cooking Tips & Tricks

Soaking the beans overnight helps to reduce cooking time and improve digestibility.

- Adding a can of crushed tomatoes and tomato paste gives the soup a rich and tangy flavor.

- Adjust the seasonings to taste, adding more or less thyme, cumin, and pepper as desired.

- For a thicker soup, mash some of the beans with a fork or potato masher before serving.

Serving Suggestions

Israeli Bean Soup can be served as a main course with a side of crusty bread or a green salad. It can also be served as a side dish with grilled chicken or fish.

Cooking Techniques

Israeli Bean Soup is cooked on the stovetop in a large soup pot. It is simmered for about an hour to allow the flavors to meld together.

Ingredient Substitutions

You can use any type of white beans in place of navy beans.

- If you don't have fresh cilantro, you can use parsley or dill instead.

- You can use fresh tomatoes in place of canned tomatoes, but you may need to adjust the cooking time.

Make Ahead Tips

Israeli Bean Soup can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Presentation Ideas

Israeli Bean Soup can be garnished with a dollop of yogurt or sour cream, a sprinkle of fresh herbs, or a drizzle of olive oil before serving.

Pairing Recommendations

Israeli Bean Soup pairs well with a crisp green salad, crusty bread, or a side of roasted vegetables.

Storage and Reheating Instructions

Israeli Bean Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the soup in a saucepan over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Israeli Bean Soup contains approximately 250 calories.

Carbohydrates

Each serving of Israeli Bean Soup contains approximately 40 grams of carbohydrates.

Fats

Each serving of Israeli Bean Soup contains approximately 3 grams of fat.

Proteins

Each serving of Israeli Bean Soup contains approximately 10 grams of protein.

Vitamins and minerals

Israeli Bean Soup is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

Israeli Bean Soup is gluten-free and dairy-free. However, it may contain traces of soy if using canned tomatoes.

Summary

Israeli Bean Soup is a nutritious and filling dish that is high in protein and fiber, making it a healthy choice for a meal.

Summary

Israeli Bean Soup is a delicious and nutritious dish that is perfect for a cozy night in. Packed with protein, fiber, and a variety of vegetables and spices, this soup is sure to become a family favorite. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a cold winter day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, my eyes landed on a recipe for Israeli Bean Soup. The ingredients were simple - beans, onions, garlic, tomatoes, and a variety of herbs and spices. But the combination sounded intriguing, and I could practically taste the rich flavors just by reading the instructions.

I had always loved trying new recipes and experimenting in the kitchen. So I decided to give this one a shot. I gathered all the necessary ingredients and got to work. As I chopped the onions and garlic, their pungent aroma filled the kitchen, making my mouth water in anticipation. I sautéed them in a pot until they were soft and golden brown, then added the beans and tomatoes. The smell was heavenly, and I couldn't wait to taste the finished product.

As the soup simmered on the stove, I took a moment to reflect on the journey that had led me to this point. I had always been passionate about cooking, ever since I was a little girl watching my own grandmother in the kitchen. She was a master chef, and I would spend hours by her side, learning her techniques and soaking up her wisdom. She taught me that cooking was not just about following a recipe, but about infusing love and care into every dish.

Over the years, I had collected recipes from various places and people - from cookbooks, cooking shows, and friends who shared their family secrets with me. Each recipe held a special place in my heart, reminding me of the people and memories that had shaped my culinary journey. And now, as I stirred the fragrant Israeli Bean Soup on the stove, I felt a sense of connection to a culture and cuisine that was new and exciting to me.

Finally, the soup was ready. I ladled it into bowls and garnished it with a sprinkle of fresh herbs and a drizzle of olive oil. The colors were vibrant, and the aroma was irresistible. I took a spoonful and savored the flavors that danced on my tongue - the earthy beans, the tangy tomatoes, the fragrant herbs. It was a symphony of tastes and textures, and I knew that this recipe would become a staple in my own culinary repertoire.

As I sat down to enjoy my creation, I couldn't help but think of my grandmother and the legacy of cooking that she had passed down to me. She had taught me that food was more than just sustenance - it was a way to nourish the body and soul, to bring people together and create lasting memories. And as I sipped the last spoonful of Israeli Bean Soup, I felt grateful for the gift of cooking and the joy it had brought into my life.

I made a mental note to write down this recipe and share it with my own grandchildren one day, passing on the tradition of good food and love that had been instilled in me from a young age. And as I cleaned up the kitchen and put away the leftovers, I knew that this soup would not be the last recipe I tried from that old cookbook. There were still so many flavors and adventures waiting to be discovered, and I couldn't wait to dive in and explore them all. Cooking was my passion, my art, and my joy - and I would continue to create and savor every delicious moment.