Israeli Bean Soup Recipe
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This Israeli bean soup is very easy to make! It takes less than an hour, it’s healthy, filling, and delicious. It’s a whole meal and is perfect any day of the year.
There is nothing like a hot, hearty, and filling soup on a cold winter night! I personally love making soups (like pumpkin soup, chicken chili, and split pea soup), they are usually easy to make, I can make a large pot and eat it for days. It’s a simple solution to a healthy meal without too much work.
This recipe is just that! It comes from my mama’s kitchen and between the beans, the vegetables, and the meat you end up happy and full after one bowl of this Israeli bean soup. It’s delicious and very easy to make.
Simple Israeli Bean Soup…
I made this soup with my mother when I was visiting my Israeli home, so some ingredients that are available there might not be so available here for us in the US but I made sure to convert everything for you so you can achieve the same delicious result. Let’s just get cooking…
Ingredients…
- Garlic cloves and frying oil (canola or vegetable oil).
- Beans in tomato sauce – we used white beans in tomato sauce that are available in Israel. It doesn’t really matter what kind of beans you use. I found this can of beans in tomato sauce, however, if you can’t find beans in tomato sauce you can use two cans of beans and one can of tomato sauce instead.
- Water
- Parsley/cilantro and butternut squash – always use parsley or cilantro or both. They add a ton of flavor. When it comes to vegetables, you can add squash, potatoes, carrots… In this recipe, we used butternut squash.
- Seasonings – you’ll need chicken flavor seasoning, paprika, cumin, black pepper, and salt.
- Meat – in the FAQ section below, I’ll list a few options. In this recipe we used chicken hot dogs. You can make this soup with or without meat.
Note – it’s very easy to turn this Israeli bean soup into a vegetarian soup. Use vegetable seasoning mix instead of the chicken flavor seasoning mix, and leave out the meat.
Kitchen Tools…
How to Make Israeli Bean Soup…
Step one – fry the garlic. Start by chopping the garlic. Set your soup pot on the stovetop, add oil and garlic, and turn the heat to medium-high. Cook, stirring, for a couple of minutes.
Step two – add beans and tomato paste. Add two cans of beans in tomato sauce, or if you can’t find them add two cans of beans and one can of tomato sauce. Stir. Next, add one small can of tomato paste and 10 cups of water. Stir until the tomato paste dissolves. Cover the pot and bring it to a boil.
Step three – add vegetables and seasonings. While the soup is coming to a boil, dice two cups of vegetables (it can be potatoes, carrots, pumpkin… we used butternut squash this time). Also, chop two tablespoons of parsley leaves (make sure to wash the leaves well before chopping them and remove the stem).
Once the soup is boiling, lower the heat to medium to keep a rolling boil and add the vegetables. Let it cook for 20 more minutes before adding the parsley, seasonings, and meat (if you choose to add meat).
Step four – add meat. Here we used hot dogs (chicken but you can also use beef or pork hot dogs). Right after you add the seasonings, add the meat, cover the pot and let the soup cook for another 10-15 minutes until the vegetables are soft and the meat is cooked. Taste, adjust seasonings to taste, turn the heat off, and serve!
How to Serve Israeli Bean Soup…
This simple and delicious Israeli bean soup is a meal on its own! It’s very healthy. You can simply scoop some into a bowl and enjoy. You can also serve it with homemade bread. This no-knead artisan bread is my favorite. If you happen to have any leftovers, store them in the fridge and reheat them on the stovetop.
Frequently Asked Questions…
No. If you add frozen meat to the soup after it has already boiled you’ll reduce the temperature and that’s not a good thing to do when cooking pretty much anything. Thaw your meat before you add it to the soup.
You can add bacon, any type of hot dogs or sausage (spicy sausage works really well here), or even ground beef or ground turkey. Season the ground meat, make little meatballs, and add them to the soup.
You can but do it before you add the meat.
Definitely! You can either freeze it in mason jars or can it in the pressure canner for later. Follow the same instructions that I give in my Canning Pea Soup post to can this soup.
Yes! Just add some cayenne pepper or hot sauce. As much as you’d like.
I hope that you’ll give this Israeli bean soup a try. It’s very easy to make and I love that I can make a large pot of it and store it in the fridge for a few days. Since it’s so filling and healthy it’s really all I need. It’s an easy dinner to pull out of the fridge and reheat.
More Israeli Recipes…
- Fried Chicken Meatballs
- Middle Eastern Chicken and Rice
- Classic Mediterranean Stuffed Peppers
- Healthy Shakshuka Recipe
- Chicken Gizzard Recipe
Israeli Bean Soup Recipe
A delicious, filling, and healthy Israeli bean soup recipe.
Ingredients
- 10 garlic cloves, peeled and chopped
- 3 tablespoons of oil (canola or vegetable oil)
- 2 16oz cans of beans in tomato sauce (if you can't find beans in tomato sauce, use 2 cans of beans plus one can of tomato sauce)
- 1 6oz can of tomato paste
- 10 cups of water
- 4 tablespoons of parsley (or cilantro or both), washed, stems removed, and chopped
- 2 cups of diced vegetable (can be butternut squash, potatoes, carrots, pumpkin...)
- 2-3 cups of meat of your choice (we used sliced chicken hot dogs. Ideas for more options in the notes section below)
SEASONINGS:
- 2 tablespoons chicken flavor seasonings
- 1/2 tablespoon of paprika
- 1/2 tablespoon of cumin
- 1/4 teaspoon black pepper
- 1 tablespoon salt (or to taste)
Instructions
- Set your soup pot on the stovetop, add oil and garlic, and turn the heat to medium-high. Cook, stirring, for a couple of minutes.
- Add two cans of beans in tomato sauce, or if you can’t find them add two cans of beans and one can of tomato sauce. Stir. Next, add one small can of tomato paste and 10 cups of water. Stir until the tomato paste dissolves. Cover the pot and bring it to a boil.
- Once the soup is boiling, lower the heat to medium to keep a rolling boil and add the vegetable. Let the soup cook for 20 minutes.
- Add the parsley/cilantro, all of the seasonings, and meat. Cover the pot and let the soup cook for another 10-15 minutes until the vegetables are soft and the meat is cooked.
- Taste, adjust seasoning and serve hot with or without bread.
Notes
It’s very easy to turn this Israeli bean soup into a vegetarian soup. Use vegetable seasoning mix instead of the chicken flavor seasoning mix, and leave out the meat.
Frequently Asked Questions...
- Can I use frozen hot dogs (meat)?
No. If you add frozen meat to the soup after it has already boiled you’ll reduce the temperature and that’s not a good thing to do when cooking pretty much anything. Thaw your meat before you add it to the soup. - What other kinds of meat can I add?
You can add bacon, any type of hot dogs or sausage (spicy sausage works really well here), or even ground beef or ground turkey. Season the ground meat, make little meatballs, and add them to the soup. - Can I mash or blend the beans?
You can but do it before you add the meat. - Can I preserve this soup?
Definitely! You can either freeze it in mason jars or can it in the pressure canner for later. Follow the same instructions that I give in my Canning Pea Soup post to can this soup. - Can I make this soup spicy?
Yes! Just add some cayenne pepper or hot sauce. As much as you'd like.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 355Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 75mgSodium: 1096mgCarbohydrates: 29gFiber: 6gSugar: 11gProtein: 29g
Hi! I’m Lady Lee. I help homesteaders simplify their homesteading journey while still producing a ton of food! I am a single mother of four, I was born in Israel and raised in an agricultural commune called a Kibbutz. Now I homestead in central NC.
