Let’s start with the fact that it’s not exactly a Yemenite soup 🙂
However, adding a generous amount of Hawaij seasoning blend and serving the soup with Lachuch flatbread justifies the title!
This soup is easy to make, satisfying and so delicious!
I quickly prepared rice in the microwave, chopped parsley, and served it to my friends, who happily finished 2-4 plates each.
While taking photos, I noticed that the soup begged me to be accompanied by Lachuch flatbread. And so, I made it – for the first time in my life (recipe coming soon).
I added large pieces of Lachuch to my soup bowl – pure pleasure!
Enjoy, and let me know how it turned out 😋❣
RECIPE
White Bean Soup Yemenite StyleSatisfying thick soup, easy to make, perfect for winter, and delicious! With tomato paste, a pinch of sugar to balance the acidity, and a generous amount of Hawaij seasoning blend, which you can easily make at home. Serve the soup with Lachuch flatbread, rice, pita, or rustic bread.
Servings
Ingredients
- 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 tsp Hawaij for soup
- salt by taste
- ⅛ tsp 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
Instructions
- 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.
Notes
If you use a pressure cooker, follow the safety instructions!
For a gluten-free dish: replace the flour with half a tablespoon of tapioca or potato starch.
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