Israeli Bean Soup

Israeli Bean Soup, also known as ‘Shorbat Fasoulia’, is a popular dish in Israeli cuisine. It is often served with fresh bread and enjoyed as a hearty and nutritious meal.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Israeli Bean Soup

Cooking Method: Boiling, Simmering Cuisine: Israeli Courses: Israeli Cuisine, Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 cup Dried white beans
• 1 medium Onion
• 2 medium Carrot
• 2 medium Celery stalks
• 3 clove Garlic cloves
• 2 tablespoon Tomato paste
• 4 cup Vegetable broth
• 4 cup Water
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh parsley
• 2 tablespoon Lemon juice

Instructions

1. Soak the dried white beans in water overnight.
2. Drain and rinse the soaked beans.
3. In a large pot, heat olive oil over medium heat.
4. Add chopped onion, carrot, celery, and minced garlic. Sauté until vegetables are tender.
5. Stir in tomato paste, cumin, coriander, paprika, salt, and black pepper. Cook for 1-2 minutes.
6. Add soaked beans, vegetable broth, and water to the pot. Bring to a boil.
7. Reduce heat to low and simmer for 45-60 minutes, or until beans are tender.
8. Remove from heat and let the soup rest for 10 minutes.
9. Garnish with fresh parsley and drizzle with lemon juice.
10. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.