Yield: 12 Servings
|2 cups||Small white beans; (navy beans etc.)|
|6 cups||Cold water; (for soaking the beans)|
|1 tablespoon||Olive oil|
|3||Stalks celery; chopped|
|3||Garlic cloves; minced, up to 4|
|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.