Israeli Bean Soup-By Norene Gilletz cookbook

1¼ hours 15 min prep

Change to: servings US Metric
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

Method:

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