Israeli Bean Soup

Name: Israeli Bean Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 serving(s)
Ingredients: 2 cups small white beans (navy beans, etc); 6 cups cold water, for soaking the beans; 1 tablespoon olive oil; 3 onions, chopped; 3 celery ribs, chopped; 3 -4 garlic cloves, minced; 3 carrots, chopped; 6 1/2 cups water; 2 potatoes, peeled and cut into small chunks; 1 -2 bay leaf; 1 teaspoon dried thyme; 1 teaspoon cumin; 28 ounces crushed tomatoes; 2 tablespoons tomato paste; salt and pepper; 1/4-1/2 cup fresh cilantro, minced

(7)

Recipe by Studentchef

From Norene Gilletz cookbook MealLeaniYumm. I always try to post recipes that are for everyone, and not just for a select group of people. This is a really hearty soup, and it is so amazing.

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READY IN: 1hr 15mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

2

cups small white beans (navy beans, etc)
6

cups cold water, for soaking the beans
1

tablespoon olive oil
3

onions, chopped
3

celery ribs, chopped
3 -4

garlic cloves, minced
3

carrots, chopped
6 ¹⁄₂

cups water
2

potatoes, peeled and cut into small chunks
1 -2

bay leaf
1

teaspoon dried thyme
1

teaspoon cumin
28

ounces crushed tomatoes
2

tablespoons tomato paste
salt and pepper
¹⁄₄ - ¹⁄₂

cup fresh cilantro, minced

DIRECTIONS

Soak beans overnight. Drain and rinse well.
Heat oil in a large heavy bottomed soup pot and saute onion and celery for five minutes until golden.
Add carrots and garlic and saute for another five minutes. Add water, beans, potatoes, bay leaves, thyme and cumin.
Bring to a boil, and then reduce to simmer for 1 hour.
Add tomatoes, tomato paste, salt and pepper.
Cook 1/2 hour longer, until beans are tender.
Add cilantro.
If soup is too thick thin with a little bit of water.
Time given does not include overnight soaking.

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