Israeli Bean Soup
| Yield: | 12 Servings |
| Categories: |
| 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 |
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