Fassuliyyeh Baidah White Bean Soup Recipes

FASSULIYYEH BAIDAH (WHITE BEAN SOUP)

Steps:

• Make a stock in a medium-sized pot by frying the onion until golden then adding water to fill 3/4 of the pot.
• Add meat (can be frozen), baharat and salt.
• Cook until meat is ready (about 3/4hr).
• While the stock is cooking, cook the white beans.
• Place in small pot with a lot of water.
• Bring to the boil.
• When the water boils, turn off heat and leave for 1/2 hr.
• Heat again and cook until ready.
• Once the meat is ready, strain stock and then strain stock into medium pot, until it reaches about 1/4 of the pot.
• Add meat and beans.
• Put at medium heat.
• Puree tomatoes with a small amount of water.
• When the meat stock has reached boiling point, strain tomato puree into pot using a colander.
• (Swish with your hands to make it much quicker!).
• Ratio of tomatoes to stock should be about 3:2.
• Add tomato paste to taste and to achieve a nice red colour.
• Keep at a light boil.
• Dice garlic and finely chop parsley/coriander.
• Fry garlic in a small amount of oil until golden and then add parsley/coriander and fry for a few seconds.
• Add to soup.
• Cook soup at a light boil for a further 10 minutes.
• Serve in small bowls alongside rice.

WHITE BEAN SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
• Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.