Here's a recipe for a spicy soup, perfect for winter days, made with white beans and meat. All summer long I wait for winter to start so I can make this soup; in my opinion, it's one of the most successful soups. It can be made with frozen or canned white beans.
Ingredients for the recipe:
A large chopped onion
2 cloves of garlic
Shoulder meat number 5
A flat spoonful of sweet red paprika
A spoonful of hot paprika (or paprika oil)
Half a teaspoon of cumin
Half a teaspoon of black pepper
4 tablespoons of tomato paste
5 cups of boiling water
Half a bag of frozen white beans / 2 boxes of Yachin baked white beans.
A tablespoon of chicken soup
Oil
Preparation :
Preheat the oven to 250 degrees. The meat should be cut into medium-sized cubes.
In a deep saucepan, sauté the diced onions, crushed garlic, and meat cubes. Cook the meat on both sides, for at least 5 minutes on each side.
Add all the spices (except the chicken stock) and the tomato paste to the pan, mix and cook for 5 minutes with the lid on.
Add 5 cups of boiling water and half a bag of canned white beans to the pot. Add a tablespoon of Marakof chicken stock and bring to a boil. Let the soup boil for 25 minutes.
Carefully transfer the covered pot to a preheated oven on high heat for a full hour. After an hour, check if the beans are soft; if not, leave the pot in for another half hour.
I highly recommend serving it with fresh challah.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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