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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.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak beans overnight. Drain and rinse well.
  2. Heat oil in a large heavy bottomed soup pot and saute onion and celery for five minutes until golden.
  3. Add carrots and garlic and saute for another five minutes. Add water, beans, potatoes, bay leaves, thyme and cumin.
  4. Bring to a boil, and then reduce to simmer for 1 hour.
  5. Add tomatoes, tomato paste, salt and pepper.
  6. Cook 1/2 hour longer, until beans are tender.
  7. Add cilantro.
  8. If soup is too thick thin with a little bit of water.
  9. Time given does not include overnight soaking.

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