Jump to Recipe

All the women in my family make this soup and we all make it slightly different. For example my grandmother used to make this soup with a beef shank, which makes it more like a stew; My aunts Shuli and Sara add to their recipe carrots and potatoes, which give it more volume and some sweetness. My mother makes it without meat or vegetables and it’s still delicious. I make it like my mother but I add two chipotle peppers (smoke-dried jalapeño that are primarily used in Mexican cuisine), which gives the soup a deep smoky, meaty flavor.

IMG_7215
IMG_4023
Print Recipe

White Bean & Tomato Soup

This soup is a great main course. Kids love it. When you cook it for a long time it gets thick and stewy. You can serve it with rice or good bread. 
Course: Lunch, Main Dish, Soup
Cuisine: Gluten-Free, Healthy, Middle Eastern
Servings: 4
Author: Shelly

Ingredients

  • 2 cups Navy or Great Northern beans, soaked overnight – or *canned beans
  • 8 cups water
  • 2 cups tomato juice or 1 large can crushed tomatoes
  • 1 dry bay leaf
  • 5 garlic cloves, peeled and sliced
  • 4 sprigs of fresh thyme or handful parsley
  • ¼ teaspoon sugar
  • 1 tablespoon smoked paprika
  • ¼ teaspoon hot paprika or chili powder
  • 1 or 2 dried chipotle peppers (optional)
  • ¼ cup olive oil
  • Sea salt

Instructions

  • Put the beans in a large dutch oven or soup pot and cover them with water. Bring to a boil. Boil for 5 minutes, skimming off the foam occasionally. Lower the heat to simmer, cover and cook for 30 minutes. .
  • Add the rest of the ingredients to the pot and bring into a boil. Lower the heat to simmer, cover and cook until the beans are tender, about 1-2 hours. Remove the thyme stems. Taste and correct seasoning. Serve with Basmati rice or a a good bread.

Notes

*If you’re using canned beans, put the soup ingredients, except for the beans in a large pot and cook on medium heat for thirty minutes. Add the beans and cook for 10 more minutes.