What is Yemeni Bean Soup?
Well… it’s not exactly a traditional Yemeni soup! 😉 But when you add Hawaij spice blend and serve it with fresh Lahoh, it absolutely earns the title – wouldn’t you agree?
💡 This recipe was originally created by the legendary Ruth Sirkis in her cookbook "Cooking with Pleasure." It’s easy to make, super satisfying, and incredibly delicious!
Why Should You Make This Yemeni Bean Soup?
✅ Packed with protein and nutrients
✅ So filling – you’ll want seconds (or thirds!)
✅ Pair it with rice and Lahoh for a complete meal
✅ Easy and simple to prepare ❣️
How I Upgraded the Original Recipe:
🔥 Added more beans – for a thicker, heartier texture
🌿 Used homemade Hawaij spice blend – deep, aromatic flavors
🍅 A touch of sugar – to balance the acidity of the tomato paste
🥣 Thickened the soup – with a flour-water mixture for the perfect consistency
💡 The finishing touches:
I quickly made microwave rice, chopped some fresh parsley, and served this soup to friends – they devoured 2 to 4 bowls each!
How the Perfect Pairing with Lahoh Was Born
During the photoshoot, I realized that this rich, red bean soup was practically begging for Lahoh! I couldn’t get the idea out of my head.
So, for the first time in my life, I made homemade Lahoh. And after a second round of photos, I took my first bite –
🍽 Dipping big pieces of Lahoh into the soup took it to a whole new level!
🥄 Pure joy. Absolute comfort. Highly recommended!
👨🍳 Pro Tip:
💡 Want to speed up the cooking time?
Use a pressure cooker – it will significantly reduce the cooking time! Just make sure to follow the instructions.
😋❣ Enjoy!
RECIPE
White Bean Soup Yemenite Style- 2 cups white beans soaked over night
- ¼ cup olive oil
- 1 large onion, chopped
- 3 cloves minced garlic
- 2 Liter water
- 100 gram tomato paste
- 1 Tablespoon paprika
- 1 Shatta pepper
- 1 bay leaf
- 1.5 - 2 teaspoon Hawaij for soup
- salt by taste
- ⅛ teaspoon ground black pepper
To Thicken
- 2½ Tablespoon all-purpose flour or half a tablespoon of cornstarch or tapioca starch
- ⅓ cup water at room temperature
For Serving
- parsley
- Lachuch flatbread
- rice
- pita
- rustic bread
- Drain the soaked beans, transfer them to a pot, fill with water to cover, and bring to a boil, drain, and rinse. This step is not mandatory but highly recommended, as it significantly reduces the amount of gas:)
- Heat oil in a soup pot or pressure cooker, add onion and fry until translucent.
- Add minced garlic and fry for a few seconds.
- Add beans, water, tomato paste, and spices, bring to a boil, and cook until the beans are very soft. It will take about an hour and a half. Using a pressure cooker will reduce the time by 40-50 minutes.*
- Mix flour with cold water in a small bowl until you get a smooth batter without lumps. Add about half a cup of the hot soup and mix well; transfer the batter to the hot soup and mix well. Taste and adjust seasoning if necessary.
- Sprinkle with parsley, and serve with Lachuch flatbread, rice, pita, or rustic bread.
Leave a Reply