Israeli bean soup
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Small white beans; (navy beans etc.) |
| 6 | cups | Cold water; (for soaking the beans) |
| 1 | tablespoon | Olive oil |
| 3 | Onions; chopped | |
| 3 | Stalks celery; chopped | |
| 3 | Garlic cloves; minced, up to 4 | |
| 3 | Carrots; chopped | |
| 6½ | cup | Water |
| 2 | Potatoes; peeled & cut in small chunks | |
| 1 | Bay leaves; up to 2 | |
| 1 | teaspoon | Dried thyme; to taste |
| 1 | teaspoon | Cumin; to taste, up to 2 |
| 1 | can | (28 oz) crushed tomatoes |
| 2 | tablespoons | Tomato paste |
| Salt & pepper; to taste | ||
| ¼ | cup | Fresh cilantro; minced, up to 1/2, up to |
Directions
From: MealLeaniYumm by Norene Gilletz Soak beans in cold water overnight.Drain & rinse well. Heat oil in a large heavy-bottomed soup pot. Saute onions & celery 5 minutes until golden. Add garlic & carrots & saute 5 minutes longer. Add water, beans, potatoes, bay leaves, thyme & cumin. Bring to a boil, reduce heat & simmer partly covered for 1 hour. Add tomatoes, tomato paste, salt & pepper. Cook ½ hour longer, until beans are tender. Stir in cilantro.
If soup is too thick, thin with a little water. Reheats and/or freezes well.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Oct 26, 1998, converted by MM_Buster v2.0l.
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