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Israeli Bean Soup

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Description Edit

Ingredients Edit

Directions Edit

  1. Soak beans in cold water overnight.Drain & rinse well.
  2. Heat oil in a large heavy-bottomed soup pot.
  3. Saute onions & celery 5 minutes until golden.
  4. Add garlic & carrots & saute 5 minutes longer.
  5. Add water, beans, potatoes, bay leaves, thyme & cumin.
  6. Bring to a boil, reduce heat & simmer partly covered for 1 hour.
  7. Add tomatoes, tomato paste, salt & pepper.
  8. Cook 1/2 hour longer, until beans are tender.
  9. Stir in cilantro.
  10. If soup is too thick, thin with a little water.
  11. Reheats and/or freezes well.

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