Israeli Bean Soup

Ingredients: Each Potatoes; Peeled & Cut In Can (28 Oz) Crushed Tomatoes Tablespoon Olive Oil Each Carrots; Chopped Each Garlic Cloves; Minced, Up To Teaspoon Dried Thyme; To Taste Tablespoon Tomato Paste Each Stalks Celery; Chopped Each Bay Leaves; Up To 2 Cup Water Salt & Pepper; To Taste Cup Small White Beans; (navy Cup Cold Water; (for Soaking The Teaspoon Cumin; To Taste, Up To 2 Cup Fresh Cilantro; Minced, Up Each Onions; Chopped Makes:

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 1/2 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" on Oct 26, 1998, converted by MM_Buster v2.0l.

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