| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Israeli |
|
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <perezleah@hotmail.com> on Oct
26, 1998, converted by MM_Buster v2.0l.
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