Bean Soup – Fasoolya (syria And Lebanon)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Mcrecipe, Soups | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Navy beans, soaked overnight |
| in | ||
| 8 | c | Water |
| 3 | T | Olive oil |
| 2 | Onions, chopped | |
| 3 | Cloves garlic, crushed | |
| 1/2 | c | Finely chopped cilantro |
| leaves only | ||
| 1 | Carrot, finely chopped | |
| 1 | Potato, cut into 1/2" cubes | |
| 3 | Tomatoes, chopped | |
| 1/2 | c | Finely chopped green onions |
| Salt and pepper, to taste | ||
| 1/4 | t | Allspice |
INSTRUCTIONS
Place the beans and their soaking water in a large pot and cover; then cook over a medium heat for about an hour or until the beans are cooked but still firm. In a frying pan, saute the onions, garlic, and coriander in the oil, stirring constantly until they begin to brown. Add contents of the frying pan and the remaining ingredients to the beans. Simmer until the vegetables are tender. Serve. *Hanneman >"Shawrbat Fasoolya" FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 105.7mg
Potassium: 316.5mg
Carbohydrates: 10.8g
Fiber: 2.1g
Sugar: 3.3g
Protein: 1.6g