Ash & Soups⚖️Harmonious Hot & Cold (Garm o Sard)

Bean Soup

سوپ لوبیا

I decided to make a creamy bean soup! This specific soup is mainly made with white beans (navy beans to be more precise). I used some saved chicken stock that had some tomato paste in it, which gave my soup a bit of an orange/red tint.

Prep Time
20 mins
Cook Time
1 hour
Total Time
1 hr 20 min
Servings
4-6 servings
Difficulty
Medium
Bean Soup
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Warm Sangak or Barbari BreadSalad ShiraziPickled Garlic (Sir Torshi)Fresh Lemon Wedges
🌿Mastering Piyaz & Na’na Dagh

Aromatic Garnish Secret: The soul of any Persian Aash or soup is its finishing crown. Slice onions paper-thin for golden crispy piyaz dagh, and bloom crushed dried mint in warm oil with a pinch of turmeric for just 15 seconds off the heat so it stays emerald green.

Ingredients

مواد لازم
Servings Stepper
4 servings
Unit System
Prep ready: 0 of 10

Step-by-Step Instructions

طرز تهیه
1
Cook the navy beans: Boil the navy beans (after soaking in cold water for a few hours) in a pot of water. Once the beans have cooked and are tender, drain out the water.
2
Puree half the beans: Pour half of the cooked navy beans into a blender and puree until smooth. Leave the rest whole for texture.
3
Sauté onions and combine: In a large pot, add 1 tablespoon of oil over medium heat and sauté the chopped onions until tender. Add the pureed navy beans, the whole navy beans, and the kidney beans. (Note: the kidney beans were soaked but not pre-boiled like the navy beans were, but if you like you may boil them first until tender as well). Mix all the ingredients and pour in the chicken stock and/or water.
4
Thicken and season: Whisk in the flour and whipping cream, stirring continuously. Add parsley, salt, pepper, and tomato paste if you want a bit of tomato flavor and color. Obviously there are many other spices you can add or different beans you can use as well!
5
Simmer and serve: Allow the soup to cook on medium-low heat until it is thickened (approximately 45 minutes to 1 hour), stirring occasionally so it doesn’t stick. Serve hot with warm crusty bread 🙂.
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