Title: 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" on Oct
26, 1998, converted by MM_Buster v2.0l.