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Egyptian white bean/vegetable soup ( الفاصوليا البيضاء مع مرق)

Prep Time:

requires overnight soaking of white beans

Cook Time:

60-90 minutes (30 minutes with pressure cooker)




About the Recipe


500g White beans

6 cloves of garlic, chopped

1/2 cup Green peas

1 cup of string beans, cut (optional)

1-2 green chili

2 cups of white bean (soaked overnight)

Olive oil 1 tbsp

1 Onion, chopped

2 carrots, chopped

1 potato, finely chopped

Tomato paste 2 table spoon

Turmeric 1 tsp

Curry powder 1 tsp

Paprika powder 1 tsp

Pepper to taste

Water 1.5L

Salt to taste

A few Mint leaves to garnish

Handful of parsley

celery (optional)


It utilized white bean which needs to be soaked overnight after being washed thoroughly. Place in enough water so that it can be fully hydrated. Change the water and put it on a stove. Bring it to a boil and remove scums bubbling on top. Gently simmer x 45 minutes and add salt.  While cooking bean, in another pot, add olive oil and saute chopped onions and garlics as well as green chili for a few minutes and then add tomato paste and salt. Add turmeric, paprika, curry powder and pepper. Add beans with liquid. Add 1 chopped potato and carrots.(celery as well optionally) Bring it to a boil and simmer another 10-30 minutes until desired consistency is achieved. 5 miutes before completion, add green peas and cut string beans. Garnish with parsley and mint

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