Israeli Bean Soup

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From norene gilletz cookbook mealleaniyumm. I always try to post recipes that are for everyone, and not just for a select group of people. this is a really hearty soup, and it is so amazing.

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Steps

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Soak beans overnight.

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Drain and rinse well.

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Heat oil in a large heavy bottomed soup pot and saute onion and celery for five minutes until golden.

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Add carrots and garlic and saute for another five minutes.

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Add water , beans , potatoes , bay leaves , thyme and cumin.

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Bring to a boil , and then reduce to simmer for 1 hour.

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Add tomatoes , tomato paste , salt and pepper.

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Cook 1 / 2 hour longer , until beans are tender.

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Add cilantro.

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If soup is too thick thin with a little bit of water.

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Time given does not include overnight soaking.

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Ingredients

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small white beans, cold water, olive oil, onions, celery ribs, garlic cloves, carrots, water, potatoes, bay leaf, dried thyme, cumin, crushed tomatoes, tomato paste, salt and pepper, fresh cilantro