Yemenite Bean Soup Recipes

YEMENITE SOUP

Steps:

• Place chicken pieces and marrow bones on the bottom of a 6-8 quart stock pot. Add 12 cups water to the pot. Bring to a boil and simmer for a few minutes, skimming the foam that rises to the top.
• Stir 2 tsp turmeric, 1/2 tbsp salt, 1/4 tsp black pepper and garlic cloves into the pot. Add the cilantro bundle and onion, bring to a boil. Reduce heat to a low simmer. Let the soup cook for 90 minutes, keeping an eye periodically to make sure the simmer is low and bubbling but not boiling too rapidly. Stir gently a few times during cooking.
• After 90 minutes, use a pair of tongs to pull out the onion, the cilantro bundle and the two chicken breasts on the bone. Place the chicken breasts on a cutting board. Pull the meat from the bones and shred it. Discard the bones and skin.
• Add the chicken breast meat back to the soup pot. Stir 2 tsp hawayej spice blend into the broth along with additional salt and black pepper to taste. I usually add about 1 tsp more of salt, it really makes the spices pop. Add the potato chunks to the broth. At this point, you can also add other vegetables if you wish, including small slices of carrot, celery, zucchini, etc. Bring back to a low simmer and continue to cook for 15-20 minutes more, or until the largest potato chunks are tender (and the other veggies, if you decide to add them).
• Scrape the marrow out of the bones and add it to the broth, if desired, or serve the marrow bones with soup to anybody who enjoys them. Serve each bowl with a few potato chunks, a chicken leg, and some of the other chicken meat. I usually remove the skin and cartilage from the chicken pieces prior to serving for a nicer presentation. Garnish each bowl with fresh chopped cilantro. This soup is usually served with schug alongside; it can be stirred into the broth to add more spicy flavor.
• In a heavy 6 quart pot, heat 2 tbsp olive oil over medium high. Sprinkle the meat chunks with salt and pepper. Add the meat to the pan and sear it, stirring occasionally, until browned on all sides.
• Pour meat into a bowl and reserve. Drain the excess fat from the pot. Add another 1 tbsp olive oil to the pot and add the chopped onions. Let the onions cook for several minutes until they are softened and brown, stirring occasionally and scraping up the brown bits from the bottom of the pot as they cook.
• Add meat chunks back to the pot along with the marrow bones. Cover with 14 cups of water. Bring to a simmer, skimming any foam that rises to the top.
• Stir in 1/2 tbsp turmeric and 1/2 tbsp salt. Add the cilantro bundle and the garlic cloves. Reduce heat to a low simmer. Let the soup cook for 2 1/2 hours, keeping an eye periodically to make sure the simmer is low and bubbling but not boiling rapidly.
• After 2 1/2 hours your meat chunks should be quite tender. Remove the cilantro bundle. Stir 1 1/2 tsp hawayej spice blend into the broth along with additional salt and black pepper to taste (I usually add 1 to 1 1/2 tsp more of salt, but we like things on the salty side). Add the potato chunks to the broth. Bring back to a simmer and continue to cook for 15-20 minutes more, or until the largest potato chunks are tender.
• Scrape the marrow out of the bones and add it to the broth, if desired, or serve the marrow bones with soup to anybody who enjoys them. Serve each bowl of soup garnished with fresh chopped cilantro (optional). This soup is usually served with schug alongside; it can be stirred into the broth to add more spicy flavor.

YEMENITE SOUP

Steps:

• 1. Bring meat and water to a boil in a large pot. Reduce to medium and cook, covered for one hour. 2. In a food processor, coarsely grind the onions, parsley, and cilantro, and add to the pot. 3. Dice all the vegetables small and add to the pot (no time for dicing? No problem: shred them all in the food processor), with all remaining ingredients. Cook 2 more hours. 4. Adjust the texture and seasonings.

YEMENITE BEAN SOUP

Steps:

• Cut meat into very small bite-sized pieces.
• Sear meat in frying pan.
• Add all ingredients together in a large soup pot and bring to a boil.
• Lower heat and simmer for several hours until everything is tender.
• Salt and add chicken consomme powder to taste.

HAWAIJ VEGETABLE SOUP

Steps:

• Heat the olive oil in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
• Pour in the water and bring the soup to a boil, stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.