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