Israeli bean soup

12 Servings

Ingredients

QuantityIngredient
2cupsSmall white beans; (navy beans etc.)
6cupsCold water; (for soaking the beans)
1tablespoonOlive oil
3Onions; chopped
3Stalks celery; chopped
3Garlic cloves; minced, up to 4
3Carrots; chopped
cupWater
2Potatoes; peeled & cut in small chunks
1Bay leaves; up to 2
1teaspoonDried thyme; to taste
1teaspoonCumin; to taste, up to 2
1can(28 oz) crushed tomatoes
2tablespoonsTomato paste
Salt & pepper; to taste
¼cupFresh 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.