Yemenite string bean soup

Yield: 8 Servings

Measure Ingredient
2 cups Chopped fresh string beans
1 cup Chopped onion
2 teaspoons Salt
8 cups Water
6 tablespoons Tomato puree (fresh or canned)

>From "The Yemenite Cookbook" by Zion Levi and Hani Agabria Wash the string beans well and remove the tough strings before chopping.

Cook all ingredients together until the stream beans are tender. Serve over steamed white rice.

Posted to JEWISH-FOOD digest V97 #020 by MemVovShin@... on Sun, 19 Jan 1997.

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