Fassuliyyeh Baidah (White Bean Soup)
A Palestinian and Jordanian soup of lamb, white beans and tomatoes, seasoned with baharat and simmered on the stove.
1 hr 30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
Make a stock in a medium-sized pot by frying the onion until golden then adding water to fill 3/4 of the pot.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
(Swish with your hands to make it much quicker!). Ratio of tomatoes to stock should be about 3:2.
- 7
Add tomato paste to taste and to achieve a nice red colour. Keep at a light boil. Dice garlic and finely chop parsley/coriander.
- 8
Fry garlic in a small amount of oil until golden and then add parsley/coriander and fry for a few seconds.
- 9
Add to soup. Cook soup at a light boil for a further 10 minutes. Serve in small bowls alongside rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
