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

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

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