Israeli bean soup (marak shu'it) recipe

Recipe for israeli bean soup (marak shu'it) in our easy ethnic recipes collection. This simple soup is a wintertime favorite. Israelis use egyptian field beans because they are the most easily available. The soup can be made with any kind of bean, however, such as navy or kidney beans.

Recipe ingredients

• 1 tablespoon vegetable oil
• 1 onion, peeled and chopped
• 1, 15 ounces, can beans, undrained
• 1, 6 ounces, can tomato puree
• 2, 10 3/4 ounces, cans, about 3 cups, beef broth (*)
• 3 cloves garlic, peeled and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh parsley
• 3 cups water
• Pita bread

(*) To make this a vegetarian meal, substitute 2 cans of vegetable bouillon for the beef broth.

How to make israeli bean soup (marak shu'it)

• In a medium skillet, heat oil over medium-high heat. Add onion and saute until transparent but not brown. Place onion in a large kettle.
• Add beans, tomato puree, beef broth, garlic, salt, pepper, and parsley to kettle. Stir in 3 cups water.
• Bring soup to a boil over high heat, stirring occasionally. Reduce heat, cover kettle, and simmer for 20 minutes.
• Serve hot with pita bread.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 4 to 6

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