Israeli Bean Soup Food
ISRAELI BEAN SOUP
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.
Provided by Studentchef
Categories Clear Soup
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 128.9, Fat 1.5, SaturatedFat 0.2, Sodium 192.2, Carbohydrate 25.4, Fiber 5, Sugar 5.1, Protein 5.1
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