Pour water to saucepan and bring to a boil. Add onions and cook for 10-15 minutes.
Add beans, walnuts, salt and pepper to taste. Cook for 5 minutes.
Then add the parsley, cilantro, dill, mint and cook for 3 minutes.
Pour the pomegranate juice, stir and remove from heat.
Pour cooked soup in bowls and garnish to taste.
Ready in: 30 minutes.