Israeli bean soup

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 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

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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