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.

No additional tips available.

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

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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.

Israeli Bean Soup

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