Traditional Bean Soup Recipe - Kosher 

Servings: 6

Yield: Approximately 2.5 quarts

Prep Time: 20 minutes (plus optional overnight bean soak)

Cook Time: 1 hour 30 minutes (stovetop)

Difficulty: Easy

Primary Cooking Vessel: 5–6 quart heavy-bottomed soup pot or Dutch oven

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Ingredients

Beans and Vegetables

1½ cups dried navy beans or white beans, sorted and rinsed

1 large onion, diced

2 medium carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 medium potato, peeled and cut into small cubes (optional but traditional in some variations)

Seasoning and Liquids

2 tablespoons olive oil

8 cups water or vegetable broth (ensure kosher certification)

1 bay leaf

1 teaspoon sweet paprika

½ teaspoon ground cumin (optional but adds depth)

Salt and freshly ground black pepper, to taste

Fresh parsley or dill, chopped (for garnish)

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Instructions

1. Prepare the Beans:

Soak the beans in plenty of water overnight. Drain and rinse before use.

If you prefer a quick method: boil beans for 2 minutes, turn off heat, cover, and let sit for 1 hour. Drain and rinse.

2. Sauté the Aromatics:

Heat olive oil in your soup pot over medium heat.

Add onions, carrots, and celery. Sauté 6–8 minutes until softened.

Add garlic and cook for 1 additional minute.

3. Add Beans and Seasoning:

Add the drained beans, paprika, cumin (if using), bay leaf, salt, and pepper. Stir to coat the vegetables and beans with seasoning.

4. Simmer the Soup:

Pour in the water or broth. Bring to a boil, then reduce heat to a simmer.

Cover partially and cook 70–90 minutes, stirring occasionally, until beans are tender.

5. Finalize Texture:

Remove the bay leaf.

For a thicker broth, mash 1 cup of the soup with the back of a spoon and return it to the pot, or blend a small portion and stir it back in.

6. Adjust Seasoning and Serve:

Taste and adjust salt and pepper.

Ladle into bowls and garnish with chopped parsley or dill.

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Nutritional Information (Approximate, per serving)

Calories: 250

Protein: 12 g

Fat: 6 g

Carbohydrates: 38 g

Fiber: 12 g

Sodium: Varies depending on broth and added salt

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Dietary Adaptations

Gluten-Free:

This recipe is naturally gluten-free; ensure broth and spices are certified gluten-free.

Vegan:

Recipe is fully plant-based as written.

Low-Sodium:

Use water instead of broth and reduce added salt; rely on herbs and spices for flavor.

Nut-Free:

Recipe contains no nuts; ensure all packaged products are certified nut-free if required.

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Tips & Troubleshooting

Beans not softening:

Acidic ingredients (tomatoes, vinegar) delay bean softening; add them only after beans are tender. Hard water can also slow cooking; using filtered water helps.

Soup too thin:

Mash some cooked beans, simmer uncovered for 10–15 minutes, or add a small diced potato for natural thickening.

Soup too thick:

Add additional hot water or broth gradually until desired consistency is reached.

Beans cooking unevenly:

Ensure beans are soaked uniformly and simmer over low, steady heat.

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Serving Suggestions

Serve with warm challah or crusty kosher-certified bread.

Add a side of Israeli salad for a fresh contrast.

Top each bowl with a drizzle of olive oil, a spoonful of schug for heat, or a sprinkle of fresh herbs.

For a hearty meal, pair with a small baked potato or a simple green salad.

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Notes

Many traditional Jewish communities prepare variations of this bean soup, sometimes adding barley, potatoes, or root vegetables depending on region.

If adding barley, ensure it maintains the intended dietary status; barley is fine for standard meals but not gluten-free.

Leftover soup thickens in the refrigerator; reheat with a splash of water or broth.

Soup freezes well for up to 3 months.