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.