Israeli Bean Soup Recipes

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ISRAELI BEAN SOUP



Israeli Bean Soup image

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

2 cups small white beans (navy beans, etc)
6 cups cold water, for soaking the beans
1 tablespoon olive oil
3 onions, chopped
3 celery ribs, chopped
3 -4 garlic cloves, minced
3 carrots, chopped
6 1/2 cups water
2 potatoes, peeled and cut into small chunks
1 -2 bay leaf
1 teaspoon dried thyme
1 teaspoon cumin
28 ounces crushed tomatoes
2 tablespoons tomato paste
salt and pepper
1/4-1/2 cup fresh cilantro, minced

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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