I want to share with you a recipe for Lebanese Bean Soup. This soup is part of the tale of Lebanon's rich history and is often referred to as a poor man's meal. Despite its humble origins, this Lebanese bean soup is incredibly versatile and can be made with the addition of a variety of vegetables.
Lebanese white bean soup has been a staple during difficult times, providing essential nutrition and warmth. Without delving too deep into history, it's clear that the Lebanese people have shown resilience and creativity, especially when it comes to food.
Lebanese cuisine is abundant in ancient culture, tradition and variety, featuring a wide array of dishes, including delightful soups such as red lentil soup (a personal favorite of mine) and Rishta, both full of flavor.
About the Ingredients
Here are notes on some of the ingredients, the complete list with measurements, can be found in the full recipe card below.
The recipe for this soup is quite simple, using basic ingredients, but it can easily be adapted to include a colorful array of vegetables and leafy greens.
I've kept it as is; to show you how little food there was at times. My mom sometimes mentions the tough times and stories of her parents and grandparents.
Storage
This soup can be stored in an airtight container in the fridge for up to 5-7 days. Or sealed in a snap-lock bag, laid flat in the freezer for up to 3 months.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Lebanese Bean Soup
Ingredients
- 2 cups White bean pre-cooked
- 3 cups Water
- 1 tablespoon Olive oil
- 1 sml Brown onion diced
- 3 tablespoon Parsley fresh, chopped
- 1 tablespoon Cilantro Coriander, fresh, chopped
- 3 cloves Garlic crushed
- ½ small Lemon juiced. Adjust to taste
- 1 teaspoon Salt adjust to taste
- 1 small Birds eye red chilli optional for garnish - thinly sliced
Instructions
- Over medium heat, add oil, onion and sweat until translucent.1 tablespoon Olive oil, 1 sml Brown onion, 3 cloves Garlic, 1 teaspoon Salt
- Add drained and rinsed white beans, garlic and salt. Stir through for about 30 seconds.Add water, fresh parsley and coriander (cilantro) bring to a soft boil. Turn heat to med-low and allow to simmer for 15 minutes.2 cups White bean, 3 tablespoon Parsley, 1 tablespoon Cilantro, 3 cups Water
- Turn heat off, stir through fresh lemon juice. Optional - garnish with chilli. Serve warm.½ small Lemon, 1 small Birds eye red chilli
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Elisha
When I didn’t feel like cooking anything I made this. Had coriander to use up and I think that’s how I came across you! (&a o glad I did) searching coriander recipes!
Just perfect! Tash and healthy good for the soul!
Thank you very much
Janelle
It's such a simple white bean soup, yet very tasty. Thank you for making this and I am glad you found Plant Based Folk! 🙂
Hind
my tayta used to make this soup. I forgot about it and now I can make it. It’s so simple, yet the taste is nice. We ate it as a starter
Janelle
Oh yay! So glad to reacquaint you. Grandma cooking is just the best
Enjoy!