Macedonian white bean soup

Yield: 6 servings

Measure Ingredient
1½ cup White beans; dried
½ cup Olive or vegetable oil
2 mediums Onions; peeled and chopped
2 Garlic cloves; crushed
1 large Carrot; scraped and minced
2 Tomatoes; peeled and chopped
½ teaspoon Thyme; crumbled dried
Salt and pepper; to taste

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Soak beans overnight or for several hours in 8 cups of water. Put on stove in the same water; bring to a boil. Lower heat; cook slowly, covered. Meanwhile, heat oil in a skillet. Add onions; saute until limp. stir in garlic, carrot and tomatoes. Saute 5 mins; stir into beans. Add thyme and season with salt and pepper. Continue to cook until beans and carrot are tender, about 1½ hours. Serves 6 to 8.

NOTES : This is one of the best of the flavorful Yugoslav bean soups.

The

vegetables and seasonings give zest to the bland beans.

from my kitchen to------------------------------->yours..... Dan Klepach

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