Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | Small white beans; (navy beans etc.) |
6 cups | Cold water; (for soaking the beans) |
1 tablespoon | Olive oil |
3 \N | Onions; chopped |
3 \N | Stalks celery; chopped |
3 \N | Garlic cloves; minced, up to 4 |
3 \N | Carrots; chopped |
6½ cup | Water |
2 \N | Potatoes; peeled & cut in small chunks |
1 \N | 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 |
\N \N | Salt & pepper; to taste |
¼ cup | Fresh cilantro; minced, up to 1/2, up to |
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.