Shourbet Fassoolia Bayda (White Bean Soup) is a traditional Lebanese recipe for a classic soup of stewing meat and white beans in a meat stock base. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: White Bean Soup (Shourbet Fassoolia Bayda).
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Ingredients:
500g dried white beans, soaked over night
2 spring onions
3 tbsp ghee
1.25l meat stock
300g stewing meat, sliced
handful of baby spinach leaves (optional)
1/2 tsp salt
Method:
Combine the stewing meat and meat stock in a pan. Bring to a simmer, cover and cook for about 50 minutes, or until the meat is tender.
In the meantime, drain the beans, place in a pan, cover with plenty of water and bring to a boil. Reduce to a simmer, cover and cook for about 40 minutes, or until the beans are just tender.
Drain the beans and add to the meat stock.
Heat the ghee in a pan, add the spring onions and fry until soft (about 4 minutes). Turn into the meat stock solution, bring to a simmer and cook for a further 30 minutes. Add the spinach leaves, if using, for the final 10 minutes of cooking so they have a chance to wilt.
Take off the heat, allow to cool slightly then turn into a blender and process until smooth. Return to the pan, adjust the seasonings to taste, re-heat and serve hot, ladled into warmed soup bowls.
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