Mediterranean Roman Bean Soup
Ready In: 3 hrs 30 mins
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1⁄2 teaspoon cumin seed
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon red pepper flakes
- 1 large sweet potato, peeled and cut into 1/2 inch pieces
- 1 lb turnip, peeled and cut into 1/2 inch pieces
- 4 ounces string beans, cut into 1 inch pieces
- 4 (14 ounce) cans beef broth
- 6 plum tomatoes, chopped
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons cilantro, chopped
- 1 (15 ounce) can roman beans, drained and rinsed
- 1⁄2 cup chopped green olives, no pits
Directions
- Heat oil in large soup pot over medium-high heat.
- Add onion and cook until tender, about 5 minutes.
- Add garlic, cumin, cinnamon and pepper flakes and stir.
- Stir in sweet potato, turnips, string beans, broth, tomatoes, cilantro, salt and pepper.
- Bring to a boil and simmer for 15 minutes or until vegetables are tender.
- Add beans and simmer for 2 hours.
- Add green olives 5 minutes before serving.
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