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Recipe: Israeli Bean Soup
Categories: None
Yield: 12 Servings
2 c Small white beans; (navy
-- beans etc.)
6 c Cold water; (for soaking the
-- beans)
1 tb Olive oil
3 Onions; chopped
3 Stalks celery; chopped
3 Garlic cloves; minced, up to
-- 4
3 Carrots; chopped
6 1/2 c Water
2 Potatoes; peeled & cut in
-- small chunks
1 Bay leaves; up to 2
1 ts Dried thyme; to taste
1 ts Cumin; to taste, up to 2
1 cn (28 oz) crushed tomatoes
2 tb Tomato paste
Salt & pepper; to taste
1/4 c Fresh cilantro; minced, up
-- to 1/2, up to
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" <perezleah@hotmail.com> on Oct 26, 1998, converted by MM_Buster v2.0l.
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