Recipe: ASSEEDA ~ Bean and Almond Soup

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From the Vitality Food Feature ‘Peasant Comfort Foods for Deep Winter Dining‘.

This North African soup is both exotic and tasty.  (Serves about 6 to 8 people)


  • 1/2 cup navy beans, soaked overnight in 6 cups of water mixed with 1/2 teaspoon baking soda
  • 3/4 cup blanched almonds, pulverized
  • 2 medium sized onions, finely chopped
  • 1/4 cup finely chopped fresh coriander leaves
  • 4 cloves garlic, crushed
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup white grape juice
  • 4 Tbsp slivered almonds, toasted

1) In a saucepan, place beans with their water and bring to a boil. Then cook over medium heat for 1 hour.

2) Add remaining ingredients, except slivered almonds, and bring to a boil.

3) Lower heat to medium/low and cook covered for another hour or until the beans are well cooked, adding more water if necessary.

4) Purée in a blender, then re-heat.

5) Transfer to a serving bowl, garnish with the slivered almonds and serve immediately.

Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at amazon at:

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