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.

white bean soup in two white bowls — Lebanese poor man's soup

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), adas bi hamoud, and Rishta, both full of flavor.

About the Ingredients

The complete list of ingredients 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.

two white bowls of vegan white bean soup

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.

a white bowl of white bean soup with a side tray of croutons

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

Lebanese bean soup is made of creamy white beans, in an aromatic lemon, garlic and fresh herb broth. This poor man's soup can easily be adjusted to include leafy greens and vegetables.

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Course: Side Dish, Soup

Cuisine: Lebanese

Diet: Gluten Free, Vegan

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Author: Janelle Hama

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.
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.
Turn heat off, stir through fresh lemon juice. Optional - garnish with chilli. Serve warm.

Video

Notes

Use this vegan white bean soup as a base and add your favorite vegetables and leafy greens. If you do do this, you might need to adjust the amount of water added.

Dry white beans - if using dry beans, you will need to sort them before soaking them in water overnight (triple the amount of water to bean ratio) and then cooking until tender.

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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Comments

5 from 3 votes (1 rating without comment)

Lebanese Bean Soup

About the Ingredients

Storage

Recipe