Israeli Bean Soup

Ingredients

• 2 cup small white beans, (navy beans etc.)
• 6 cup Cold water, (for soaking the beans)
• 1 tbl olive oil
• 3 onions, chopped
• 3 stalk celery, chopped
• 3 garlic cloves, minced, up to 4
• 3 carrots, chopped
• 6 1/2 cup water
• 2 potatoes, peeled & cut in small chunks
• 1 bay leaves, up to 2
• 1 tsp Dried thyme, to taste
• 1 tsp cumin, to taste, up to 2
• 1 can (28 oz) crushed tomatoes
• 2 tbl tomato paste
• salt & pepper, to taste
• 1/4 cup Fresh cilantro, minced, up to 1/2, up to

Directions

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.