Israeli Bean Soup Recipe

Name: Israeli Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups small white beans (navy beans, etc); 6 cups cold water, for soaking the beans; 1 tablespoon olive oil; 3 onions, chopped; 3 celery ribs, chopped; 3 -4 garlic cloves, minced; 3 carrots, chopped; 6 1/2 cups water; 2 potatoes, peeled and cut into small chunks; 1 -2 bay leaf; 1 teaspoon dried thyme; 1 teaspoon cumin; 28 ounces crushed tomatoes; 2 tablespoons tomato paste; salt and pepper; 1/4 - 1/2 cup fresh cilantro, minced

Servings: persons

2 cups small white beans (navy beans, etc)
6 cups cold water, for soaking the beans
1 tablespoon olive oil
3 onions, chopped
3 celery ribs, chopped
3 -4 garlic cloves, minced
3 carrots, chopped
6 1/2 cups water
2 potatoes, peeled and cut into small chunks
1 -2 bay leaf
1 teaspoon dried thyme
1 teaspoon cumin
28 ounces crushed tomatoes
2 tablespoons tomato paste
salt and pepper
1/4 - 1/2 cup fresh cilantro, minced

1
Soak beans overnight. Drain and rinse well.
2
Heat oil in a large heavy bottomed soup pot and saute onion and celery for five minutes until golden.
3
Add carrots and garlic and saute for another five minutes. Add water, beans, potatoes, bay leaves, thyme and cumin.
4
Bring to a boil, and then reduce to simmer for 1 hour.
5
Add tomatoes, tomato paste, salt and pepper.
6
Cook 1/2 hour longer, until beans are tender.
7
Add cilantro.
8
If soup is too thick thin with a little bit of water.
9
Time given does not include overnight soaking.

925

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups small white beans (navy beans, etc), 6 cups cold water, for soaking the beans, 1 tablespoon olive oil, 3 onions, chopped, and more.

Yes, Israeli Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Israeli Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions