Craving a comforting and flavorful soup that's both healthy and surprisingly easy to make? Look no further than Umm Walid's White Bean Soup! This recipe delivers a rich and satisfying broth, bursting with the creamy texture of white beans and infused with aromatic herbs and spices. It's the perfect weeknight meal, ready in under an hour, and adaptable to whatever vegetables you have on hand. Forget complicated recipes and lengthy prep times; this simple yet elegant soup is designed for even the busiest cooks.
The secret to Umm Walid's White Bean Soup lies in its carefully balanced blend of ingredients, creating a depth of flavor that will leave you wanting more. From the initial sauté of onions and garlic to the simmering of beans and broth, each step is carefully explained to ensure a perfect result every time. Ready to dive into the delicious details? Let's get started with the step-by-step instructions!
Tools Needed
- Pot
- Plastic bag
- Freezer
Ingredients
- Dried white beans: 500 grams
- Water
- Oil: a good quantity
- Garlic: a good quantity
- Akri (spice): 1/2 large spoon
- Cumin
- Celery stalks: 2
- Black pepper
- Salt
- Vinegar: 2 large spoons
- Coriander: finely chopped
- Olive oil: a sprinkle
- Lemon: a drop (optional)
Step-by-Step Instructions
Step 1. Prepare the Beans
- Soak the beans in water for at least a few hours, up to 12 hours, preferably overnight. This is called puffing up the beans.
- Drain the beans well and discard the soaking water.
- Store the remaining half of the puffed beans in a plastic bag in the freezer for later use.
Step 2. Cook the Soup
- Cook half of the puffed beans in a pot with water over the fire until tender.
- Add oil and a good amount of crushed garlic to the cooked beans.
- Add akri (spice), cumin, celery stalks, black pepper, and salt. Cumin helps remove puffiness from legumes.
- Continue to boil until the broth thickens.
- Adjust seasoning according to your family's preference.
Step 3. Finish and Serve
- Add vinegar at the end and turn off the heat. Stir in finely chopped coriander.
- Serve the soup garnished with a sprinkle of cumin and olive oil, and optionally, a drop of lemon juice.
Read more: Best Red Lentil Soup Recipe: Easy Middle Eastern Vegan Dish
Tips
- For best results, soak the beans overnight.
- The amount of spices can be adjusted to taste.
- A drop of lemon juice at the end can aid digestion.
Nutrition
- Calories: approximately 1200-1500
- Fat: 40-50g
- Carbs: 150-180g
- Protein: 60-70g
FAQs
1. Can I use canned beans instead of dried beans?
Yes! Using canned beans significantly reduces cooking time. Just drain and rinse them before adding them to the soup in the final stages.
2. What can I do if my soup is too thick?
Add a little more broth or water until you reach your desired consistency. You can also blend a portion of the soup for a creamier texture.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
So there you have it – Umm Walid's White Bean Soup, a simple yet satisfying recipe perfect for any occasion. This versatile dish is sure to become a family favorite, offering both warmth and deliciousness in every bowl. Enjoy the comforting flavors and the ease of preparation!