Hearty Israeli Bean Soup Recipe for Cozy Nights In

Welcome to my Israeli Bean Soup recipe, a hearty and comforting dish that is perfect for any occasion. This recipe is one of my favorites, and I’m excited to share it with you today.

There’s something special about a warm bowl of soup that can help brighten even the dreariest of days. And this Israeli Bean Soup recipe is no exception. It’s packed with flavor and nutrition, making it a great choice for anyone looking for a healthy and satisfying meal.

I first discovered this recipe during one of my travels to Israel, and I fell in love with it instantly. The combination of fresh cilantro, cumin, and crushed tomatoes creates a delicious and aromatic broth that complements the hearty white beans and vegetables perfectly.

Whether you’re looking for a comforting meal on a cold winter night or a nutritious dish to enjoy with friends and family, this Israeli Bean Soup recipe is sure to become a favorite. So let’s get started and make some soup!

Why You’ll Love This Recipe

Israeli Bean Soup
Israeli Bean Soup

Get ready to fall in love with this Israeli Bean Soup Recipe! This hearty and savory soup is a perfect comfort food that will warm you up on a chilly day. The soup is packed with flavors and textures that will satisfy your taste buds and leave you feeling full and content.

One of the best things about this recipe is that it is very versatile, making it perfect for any occasion or meal. Whether you want a quick lunch, a cozy dinner, or a meal to impress your guests, this soup will do the trick. It’s also a great option for vegans and vegetarians as it is loaded with plant-based protein and nutrients.

The secret Israeli ingredient in this soup is the white beans, which create a creamy texture and rich flavor. The beans are soaked overnight and then cooked to perfection with a combination of vegetables, spices, and herbs. The addition of fresh cilantro gives the soup a bright and fresh taste, while the tomato paste and crushed tomatoes add a depth of flavor that will make you want to keep coming back for more.

If you’re a fan of Middle Eastern cuisine, then this soup is a must-try. It’s a classic Yemenite bean soup that has been enjoyed for generations around the world. It’s also a perfect way to introduce your taste buds to Israeli cuisine if you haven’t tried it before.

With its delicious taste, versatility, and heartwarming qualities, this Israeli Bean Soup Recipe is sure to become a new favorite in your household. So, grab your soup pot, some fresh ingredients, and get ready to experience the best Israeli soup recipe you’ve ever tasted!

Ingredient List

 Warm up your soul with a bowl of Israeli Bean Soup
Warm up your soul with a bowl of Israeli Bean Soup

Let me walk you through the list of ingredients you will need to make this delicious and hearty Israeli Bean Soup. Don’t worry, you won’t need any fancy ingredients for this recipe, just some staples you probably already have in your pantry. Here’s what you will need:


  • 2 cups of small white beans or navy beans
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 1 large potato, peeled and chopped
  • 3 tablespoons of vegetable oil
  • 2 tablespoons of tomato paste
  • 1 tablespoon of paprika
  • 1 teaspoon of cumin
  • 1 teaspoon of dried thyme
  • 1 bay leaf
  • 2 cans of crushed tomatoes (15 oz each)
  • 4 cups of water
  • Salt and pepper to taste
  • Fresh cilantro for garnish

As you can see, the ingredient list is quite simple and straightforward. However, there is one secret Israeli ingredient that makes this soup truly special, and that is the avikas white bean. These small white beans are a staple in Israeli cuisine and are essential for making the best Israeli soups and stews. If you can’t find avikas white beans, you can substitute with cannellini beans or any other white bean variety.

The Recipe How-To


Israeli Bean Soup Recipe

  • 1 cup dry white cannellini beans soaked in cold water overnight, drained and rinsed well
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2-3 tablespoons tomato paste
  • 2 tablespoons paprika
  • 1 tablespoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups water
  • 2 tablespoons olive oil
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 potatoes, diced small
  • 1 can (15 oz) crushed tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro


  1. Heat the olive oil in a large heavy-bottomed soup pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes until soft and fragrant.
  2. Add the carrots, celery, and potatoes and continue to sauté for another 5 minutes until the vegetables are slightly softened.
  3. Add the tomato paste, paprika, cumin, thyme, and bay leaf and stir well to combine.
  4. Add the soaked and drained white cannellini beans, crushed tomatoes, and water to the pot.
  5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 hour until the beans are tender.
  6. Discard the bay leaf and season the soup with salt and pepper to taste.
  7. Serve the soup hot, garnished with fresh cilantro.

Recipe Notes:

  • For a thicker consistency, blend some of the beans and vegetables with an immersion blender before serving.
  • You can substitute the white cannellini beans with navy beans, kidney beans, or any other type of white beans.
  • This soup can be made vegan by using vegetable oil instead of olive oil and omitting the salt.
  • This recipe can be doubled or tripled to feed a crowd or to have leftovers for the week.

Substitutions and Variations

One of the most exciting things about cooking is that there are endless possibilities for substitutions and variations to suit your personal taste or dietary needs. Here are some suggestions for how you can change up this Israeli Bean Soup Recipe:

– Beans: Instead of white beans, you can use navy beans, cannellini beans, kidney beans, or any other type of white bean. You can also use a combination of different beans for added texture and flavor.

– Vegetables: Feel free to add or substitute any vegetables you have on hand. Carrots, celery, potatoes, and onions are classic choices, but you can also add bell peppers, zucchini, or even leafy greens like kale.

– Spices: Experiment with different spices to make the soup your own. Cumin and thyme are essential to this recipe, but you can also add paprika, coriander, or chili powder for a kick of heat.

– Tomato: If you don’t have tomato paste or crushed tomatoes on hand, you can use tomato sauce or even fresh tomatoes (diced or pureed) instead.

– Meat: This recipe can easily be turned into a hearty bean and beef stew by adding chunks of beef to the soup. For a vegan version, simply omit the beef and use vegetable broth instead of water.

– Rice: If you want to turn this soup into a complete meal, you can add cooked rice to the soup before serving. Israeli Rice and Beans is a popular Middle Eastern dish that combines rice and beans in a tomato-based sauce.

Remember, the secret to making delicious soup is to use fresh, high-quality ingredients and to adjust the seasoning to your liking. Don’t be afraid to play around with different flavors and textures to create your own signature bean soup recipe.

Serving and Pairing

Once your Israeli Bean Soup is ready, it’s time for the best part – serving and pairing it with your favorite sides! This hearty and filling soup is perfect for a cold winter day or a cozy night in. A simple crusty bread or a fresh baguette is a great choice to serve alongside the soup. The bread will be perfect for dipping into the soup and soaking up all the delicious flavors. You can also add a dollop of sour cream or Greek yogurt on top of the soup to add a creamy texture and tangy flavor to the dish.

Another great pairing for the Israeli Bean Soup is a fresh green salad. A simple salad with fresh greens, cherry tomatoes, and cucumbers will add a refreshing contrast to the rich and hearty soup. The freshness of the salad will complement the earthy flavors of the soup and balance out the meal. You can also add some croutons or roasted nuts to the salad for some extra texture and crunch.

For a heartier meal, you can serve the Israeli Bean Soup with some rice or noodles. The soup can be poured over the rice or noodles to create a satisfying and filling dish. This is a great option if you want to stretch the soup to feed more people or if you want to have leftovers for the next day.

Finally, don’t forget to garnish the soup with some fresh cilantro before serving. The bright and fragrant herb will add a burst of flavor to the dish and make it look more appetizing. Now that you know how to serve and pair your Israeli Bean Soup, it’s time to dig in and enjoy this delicious and comforting meal!

Make-Ahead, Storing and Reheating

One of the best things about this Israeli Bean Soup recipe is that it’s perfect for making ahead and storing for later. You can easily make a big batch of this soup and store it in the fridge or freezer for a quick and easy meal on a busy day.

To make-ahead, simply follow the recipe instructions as normal, let the soup cool, and store it in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

When reheating the soup, you can do so on the stove, in the microwave, or in the oven. If reheating on the stove, heat the soup over medium heat, stirring occasionally, until it’s heated through. If using the microwave, transfer the soup to a microwave-safe dish and heat it in 30-second intervals until it’s heated through. If using the oven, transfer the soup to an oven-safe dish and bake it at 350°F for 15-20 minutes or until it’s heated through.

It’s important to note that the soup will thicken as it sits and may require additional liquid when reheating. You can add a splash of water or broth to thin it out as needed.

Overall, this Israeli Bean Soup recipe is a fantastic make-ahead meal that can be stored and reheated with ease, making it a great option for busy weeknights or meal prep.

Tips for Perfect Results

If you want to make the best Israeli bean soup, then you need to know some tips and tricks. Here are some of my secrets to perfecting this recipe:

1. Start with fresh ingredients – When making any soup, it’s important to use fresh ingredients. Make sure your vegetables are ripe and your herbs are fragrant. This will ensure that your soup is flavorful and delicious.

2. Soak your beans overnight – Soaking your beans overnight is key to making them tender and delicious. It also helps to reduce cooking time. After soaking, drain and rinse the beans well.

3. Use a large, heavy-bottomed pot – A large, heavy-bottomed pot distributes heat evenly and prevents burning. It also allows for enough room for the soup to simmer and cook properly.

4. Don’t overcook the vegetables – Overcooked vegetables can turn mushy and lose their flavor. Add the vegetables to the pot in the order of their cooking time, starting with the ones that take the longest to cook.

5. Adjust seasoning to taste – The beauty of soup is that you can adjust the seasoning to taste. Start with the recommended amounts of salt, pepper, cumin, and thyme, and then adjust according to your preference.

6. Let the soup sit for a while – After the soup is done cooking, let it sit for a while to allow the flavors to meld together. This also helps the soup to thicken and become more flavorful.

7. Garnish with fresh cilantro – Fresh cilantro adds a burst of flavor and color to the soup. Add a sprinkle of chopped cilantro on top of each bowl before serving.

By following these tips, you will be able to create the best Israeli bean soup you’ve ever had. Remember, the secret to Israeli cuisine is in the freshness of ingredients and in the simplicity of preparation. So, go ahead and give it a try!

Bottom Line

Overall, this Israeli Bean Soup recipe is a must-try for any soup lover. It’s hearty, flavorful, and easy to customize to your preferences. Whether you’re a vegan, Middle Eastern food enthusiast, or just looking for a new bean soup recipe, this Israeli Bean Soup will satisfy your cravings and warm your soul.

So, what are you waiting for? Gather your ingredients, follow the recipe how-to, and enjoy a bowl of this delicious soup! Trust me, your taste buds will thank you. And who knows, this soup might just become a new staple in your kitchen.

Israeli Bean Soup

Israeli Bean Soup Recipe

From Norene Gilletz cookbook MealLeaniYumm. I always try to post recipes that are for everyone, and not just for a select group of people. This is a really hearty soup, and it is so amazing.
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Prep Time 15 mins
Cook Time 1 hr
Course Starter
Cuisine Israeli
Calories 128.9 kcal


  • 2 cups small white beans (navy beans, etc)
  • 6 cups cold water, for soaking the beans
  • 1 tablespoon olive oil
  • 3 onions, chopped
  • 3 celery ribs, chopped
  • 3 -4 garlic cloves, minced
  • 3 carrots, chopped
  • 6 1/2 cups water
  • 2 potatoes, peeled and cut into small chunks
  • 1 -2 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 28 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • salt and pepper
  • 1/4-1/2 cup fresh cilantro, minced


  • Soak beans overnight. Drain and rinse well.
  • Heat oil in a large heavy bottomed soup pot and saute onion and celery for five minutes until golden.
  • Add carrots and garlic and saute for another five minutes. Add water, beans, potatoes, bay leaves, thyme and cumin.
  • Bring to a boil, and then reduce to simmer for 1 hour.
  • Add tomatoes, tomato paste, salt and pepper.
  • Cook 1/2 hour longer, until beans are tender.
  • Add cilantro.
  • If soup is too thick thin with a little bit of water.
  • Time given does not include overnight soaking.



Serving: 450gCalories: 128.9kcalCarbohydrates: 25.4gProtein: 5.1gFat: 1.5gSaturated Fat: 0.2gSodium: 192.2mgFiber: 5gSugar: 5.1g
Keyword < 4 Hours, Clear Soups, Healthy, Low Cholesterol, Low Protein, Vegan
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