Israeli Bean Soup

Recipe by Studentchef
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement