Israeli Bean Soup Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Small white beans, (navy beans etc.)
6 cup: Cold water, (for soaking the beans)
1 tbsp: Olive oil,
3: Onions, chopped
3 Stalks: celery, chopped
3: Garlic cloves, minced, up to 4
3: Carrots, chopped
6 1/2 cup: Water,
2: Potatoes, peeled & cut in small chunks
1: Bay leaves, up to 2
1 tsp: Dried thyme, to taste
1 tsp: Cumin, to taste, up to 2
1 can: , (28 oz) crushed tomatoes
2 tbsp: Tomato paste,
Salt & pepper, to taste
1/4 cup: Fresh 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 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.
Source from luhu.jp
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"
26, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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