Fassuliyyeh Baidah White Bean Soup Recipes

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.

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:

• Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. , Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer. , Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt., Serve immediately or cool and freeze in a freezer container for up to 3 months. , To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt.