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JEWISH SOUP RECIPES
This White Bean Soup Has a Secret Israeli Ingredient
A comforting soup with a little extra spice.
BY SONYA SANFORD | NOVEMBER 14, 2017
www.myjewishlearning.com/the-nosher/this-white-bean-soup-...
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I recently stumbled upon a Yemenite Jewish cookbook from the early ’60s called “Yemenite & Sabra Cookery” by Naomi and Shimon Tzabar. It’s the type of cookbook I especially love to discover; the kind that covers a rare topic and is unusually designed. This one has beautiful wood-block print images scattered throughout. The recipes are more like sketches of how to make something instead of being clear directives. On the first page of the book there’s a recipe for zhug (Yemenite hot sauce), and a few pages later there’s a recipe for a very simple white bean soup. I’ve been a longtime fan of topping white bean soup with homemade pesto or herb sauce. Creamy rich white beans are well complemented by fragrant earthy fresh herbs. As I skimmed through each page, these two recipes jumped out at me, calling to be combined.
Zhug (or skhug; pronounced s-kh-oo-g) is a classic Yemenite hot sauce. It is found throughout the Middle East, and was brought to and made popular in Israel by Yemenite Jews. It is used to add heat to many dishes, from falafel, to shwarma, to schnitzel, to sabich. There are countless recipes for zhug, but it is always made with a combination of hot green or red peppers and cilantro/coriander. Often, you’ll find it includes spices such as cardamom and caraway. Zhug is spicy, vibrant, and complexly flavored with the combination of these herbs and spices. It’s not your average hot sauce.
This white bean soup is simple at its core and made with leeks, carrots, celery and just a few other ingredients. You can use chicken broth or vegetable broth for the liquid — even water will work. If you have the time, or an Instant Pot (yes!), making the white beans from scratch will make the soup significantly better. For one, you can infuse the beans as they cook and soften with extra flavor from garlic and bay leaf. Then, the infused cooking liquid can also get added to the soup. You can cook the white beans and make the zhug several days in advance. Once everything comes together, and the soup gets served and topped with the herby zhug, it makes this dish that much more impressive. When I tried my first bite I was instantly warmer; the spice and heat from the zhug, and the comfort of the creamy white beans somehow elicit the feeling of heat from strong sunlight, somewhere very far away.
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Note: Zhug will last up to two weeks in a well-sealed container, or it can be frozen for up to three months.
white bean soup Yemenite zhug
White Bean Soup With Zhug
Print Recipe
A simple-but-delicious bean soup topped with zingy Yemenite hot sauce.
Total Time: 1 hour Yield: Serves 4-6
Ingredients
UNITS USM
For the soup:
1 cup dry white/cannellini beans, or 2 (15-oz) cans (about 3 ½-4 cups)
oil, as needed
1 large onion, diced small
1 large leek, white part only, diced small
1 carrot, diced small
1 rib of celery, diced small
1 Roma tomato, chopped small (or 1 Tbsp tomato paste)
6 cloves garlic, peeled and divided
2 large bay leaves, divided
3 sprigs thyme, leaves removed
10 cups (2 ½ quarts) chicken broth, vegetable broth or water
a spoonful of finely chopped parsley or cilantro stems (leftover from the zhug)
salt and pepper, to taste
juice of ½ a lemon, or to taste
For the zhug:
5–10 small jalapeno peppers (5 for mild, 10 for hot), sliced in half and deseeded
1 bunch cilantro
1 bunch parsley
1 large clove garlic, peeled
1 Tbsp ground cardamom
2 tsp caraway seeds (optional)
1 tsp kosher salt
juice of ½ a lemon
¼ cup oil (a mild neutral oil: sunflower, canola, grapeseed, etc.)
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Instructions
If using dry beans: Soak the beans overnight. In a large pot or in an Instapot, cover the dried beans with 3-4 inches of water. Add a large bay leaf and 4 peeled cloves of garlic to the pot. Simmer beans until tender.
To a large pot add a generous drizzle of oil over medium heat, and add the diced onion, leek, carrot and celery. Sauté the vegetables until softened, about 6-8 minutes. Add the chopped tomato (or tomato paste), 2 peeled garlic cloves, 1 bay leaf, thyme and chopped herb stems to the pot. Stir and sauté for another minute.
Add the liquid to the pot; if I’ve made the beans from dried, I like to add a few cups of the bean cooking liquid in addition to broth.
Add salt and pepper to taste. Bring to a simmer and allow to simmer for 20 minutes.
Add the cooked or canned beans to the pot and simmer for another 20-25 minutes. Taste and season as needed. Turn off the heat and add the lemon juice.
At this point, you can serve the soup as is. However, I prefer to remove about a third of the soup from the pot. I blend the remaining soup until light and creamy, using an immersion blender. I add the remaining soup back to the pot. This makes the soup satisfyingly smooth, with pops of beans and vegetables.
To make the zhug: To a food processor add the deseeded jalapenos, parsley, cilantro, garlic, cardamom, caraway and salt. Pulse until finely chopped. If you don’t have a food processor, you can also chop the ingredients finely by hand. Transfer the chopped mixture to a bowl. Add the oil and lemon juice, and stir until combined.
Serve topped zhug to your taste.
Notes
Zhug will last up to 2 weeks in a well-sealed container, or it can be frozen for up to 3 months.
Author: Sonya Sanford
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Sou
Top left, falling-off-the-bone instapot ribs, risotto, carrots and tomatoes; top right, fish cakes (from a deli in Dartmouth), broccoli and corn, air-fryer small potatoes; bottom left, pork loin, risotto, squash, cranberry sauce, gravy; bottom right, pasta with meat sauce and tomatoes
How hot was it?... nearly 100 with indexes to 115. Steamy instapot hot yo. But much, much cooler on water. Dew point was so high you could see vapor in the air all day wrapping the city. So glad I wasn’t on land much
This delicious rich Italian dish gets a speed boost in the Instant Pot without compromising flavour. Don't forget the crusty bread... So tasty!
Recipe: photosandfood.ca/2017/11/26/instant-pot-chicken-cacciatore/
On the top left is poached hake fillets, along with leftover Irish-style corned beef (delicious, made in an Instapot) and cabbage, etc. Bottom left is broccoli with cheese sauce, air-fryer chicken drums, and air-fryer small potatoes. On the right top, lemon meringue pie from a bakery in Eastern Passage, on the bottom right, chicken BLT bagel and a latte at Selby's Bunker, Cole Harbour...
Toward the end of April 2023, we began an update on our home, stripping the kitchen, bathrooms, and floors, then replacing the cabinets and flooring with something new. All windows were replaced with energy-saving equivalents, and we had the entire house painted, inside and out. A few days ago, the painters finished the exterior, marking the end of nearly a year of using the shower in one room, washing our hands in another, and sometimes cooking with an InstaPot because we had no stove, while retrieving the food from the fridge in yet another room. There are still a few things that could be done, but now I'M done, and ready to enjoy the results. Whew!
Day 199, Sunday, July 18th, 2021
Instapot Chicken
While my sister Pam was here a couple of weeks ago, she sold us on getting an Instapot to make moonshine. I decided to put it to use to cook some meals too. I found a recipe for cooking a whole chicken and this was my first attempt. The meat was so tender it literally fell off the bone! Curtis said it was pretty good and I’ll have to take his word for it since I am a vegetarian. My next meal will be a pot roast. I just made salted caramel moonshine and it turned out great (see below!).
Nikon D750 | 105mm | f/9 | 1/250 | ISO 800 | handheld
We all need a little chicken soup these days and this is my recipe using an #instapot. The bread pictures is Turkish flatbread that I made after watching all 5 seasons of Resurrection Ertugrual (on Netflix) and it looks so delicious being served with their meals. Link to soup recipe: theknittingblogbymrpuffythedog.blogspot.com/2020/04/sprin...
Nutrients!
I may go to Hell for holding the camera vertically, but I may have been drunk.
Have your wife help you put the lid on the pressure cooker. Set for four hours.
If you don't have an InstaPot, you boil it, then reduce to a simmer, covered, for EIGHT HOURS.
McCarthy Gets InstaKarma - IMRAN™
After Instacart & Instapot, we have InstaKarma!
Kevin McCarthy started sham political-theater impeachment proceedings against Joe Biden, just to placate his treasonous MAGA colleagues. That farce went nowhere. Next, they turned & made McCarthy first in history to be ousted as Speaker. 😂
© 2023 IMRAN™
#karma #IMRAN #politics #IMHO #government #history #comedy #traitors
Day 189, Thursday, July 8th, 2021
Dominic Teaches Issac
When we got back from PT, the kids wanted to swim. Pam told us about making moonshine in an InstaPot, so Curtis ordered one and got supplies. Pam whipped up a batch of lemonade moonshine and it was ready for sipping Thursday afternoon. Dominic got in the pool with Caitlyn and Isaac while the grown-ups sat around and chatted. It was lovely. It was also nice to see Dominic spending some time with his cousins. He’s a natural teacher just like his dad. He taught Isaac how to swim off the back of the float and taught both Isaac and Caitlyn how to cannonball.
Nikon D750 | 85mm | f/2.8 | 1/160 | ISO 200 | handheld
Sharing my yearly holiday poem
Blessings one and all
There is a lot of space between the moon and us
I have been thinking a lot about the space between the moon and me
Someone picked a card for me during my vertigo flare up of someone standing in a clearing looking
up at the moon
The message was, there is a lot of space between you and the moon
That in between space
My doctor wants me to make changes for my health
As I unpack my habits, my choices, release fear without losing motivation
I think about that space: the preparing, releasing, accepting, the awareness of all the things before
we “land on the moon” we seek
As I look up, I see my two pots of Christmas cacti
Preparing for their final dance of releasing their skirts
They are beautiful in their releasing
There is a lot of space between the moon and us
This morning, I made a honey coffee in a tiny French press from my adagio advent calendar
Then I made instapot oats:
2 cups oats
2 cups dark chocolate almond milk
2 cups vanilla oat milk
A dollop of blueberry honey
A handful of chocolate chips, frozen raspberries, frozen cherries
A pinch of coconut
A pinch of chopped almonds
10 minutes on manual setting
Release
Added chopped peanuts and vanilla yogurt before serving
There is a lot of space between the moon and us
I sit at the kitchen table
Where yesterday I planted a drooping amaryllis bulb and see now it is starting to stand up straighter
and stronger
There is a lot of space between the moon and us
Where do I want to invest my energy?
Where do I have an invested interest?
If I don’t carve out space for myself, who will?
There is a lot of space between the moon and us
I stop and do commencement
Breathe in breathe out
Lift my arms up, lift my arms down
This rotates my spine, releases stress
Brings calm, stimulates the vagus nerve
There is a lot of space between the moon and us
I also planted four pots of paper whites though they only provided one
Two of the pots were thrifted tea pots form last week’s church holiday tea
I see their stalks poking up, sense their energy
There is a lot of space between the moon and us
Planting bulbs
Eating oats
Sipping coffee
Pre-contemplation of the invested interest
In change for myself
Commencement
There is a lot of space between the moon and us
Will I be like the amaryllis?
Able to stand up straighter and stronger
Will I be like the cacti?
Releasing skirts as I dance
There is a lot of space between the moon and us
Written by: Tanya Levy
December 8, 2024
Yearly holiday poem
The perfect soup for a cold night. Onions, peppers, mushrooms, carrots, cabbage, black beans, tomatoes, spinach and broth. Cooked in my wonderful, wonderful Instapot!
ingredients: pork shoulder, pork heart and ears add shallots, garlic, oregano, jalapenos, bay leaves, black pepper, fish sauce, chicken bullion, water just enough to submerge, instapot pressure cook for 30 min add the pork blood (pre-pack 375ml) with vinegar.. easy cooking 45mins
42 Likes on Instagram
10 Comments on Instagram:
tylerkalin: Hahaha :)
mr5prinkle5: @anyx__ @tylerkalin those girls were out of their self confessed slut infused cotton pickin minds!
anyx__: Twerk twerk twerk twerk
kileycuhhh: They all look like moms
mr5prinkle5: Wow, so just so we can translate for people that don't speak @Tylerkalin-ese he said "best insta POST of the year" #instapot #ftw
poibelly: Reposting
mr5prinkle5: @kileycuhhh stock photo perfectly befitting this unpossible display that just took place
anyx__: #tessinstapot
Day 201, Tuesday, July 20th, 2021
Salted Caramel Moonshine
After a few days of rough behavior (including having to meet Andrea, Anna’s caregiver, at the front of the neighborhood because Anna was melting down in her car), I needed some extra deliciousness in my alcohol consumption this week. I found a highly rated salted caramel moonshine recipe that called for Everclear and Salted Caramel vodka. Yes please! I doubled the recipe but it still didn’t make much so if you want to try this, quadruple the recipe (get 2 bottles of Everclear though!). It is the most delicious (and STRONG!) thing I’ve ever had to drink. Yummmmm.
www.kleinworthco.com/slow-cooker-salted-caramel-moonshine/
Nikon D750 | 85mm | f/2.8 | 1/160 | ISO 1600 | handheld
So what if it takes 12 minutes, more or less, to heat up and generate pressure before cooking. So what if it takes 15 - 20 minutes to release pressure after cooking.
So what if it takes 12 - 15 minutes to properly sear the roast prior to loading . So what if it takes another 5 - 9 minutes more to saute the garlic, onions, potatoes and, carrots before you load the pot.
So what if it takes 40 - 45 minutes longer than the advertised 'cook time,' says. It is still a bit quicker than an oven or a slow cooker.
This roast is done. It is very tender. It is very juicy. It is, honestly, delicious. It also allows the palate to experience flavors more sharply.
I'm still experimenting. This 4 1/2 lb. roast and the veggies were done in two hours and 27 minutes. P.S. = seared frozen: cooked frozen.
PH3293 Presto Pressure Cooker Instructions And Cooking Time Tables Recipe And Instruction Book 1976 RAW 2020-10-11