Bean Soup - Fasoolya (Syria And Lebanon) (recipe)
Ingredients for 8 servings
1 1/2 cupNavy beans; soaked overnight in
8 cupwater
3 tablespoonolive oil
2 mediumonions chopped
3 Cloves garlic crushed
1/2 cupFinely chopped cilantro; leaves only
1 mediumCarrot finely chopped
1 largePotato; cut into 1/2" cubes
3 largeTomatoes chopped
1/2 cuponions finely chopped
 salt
 pepper
1/4 teaspoonallspice

recipe preparation

Place the beans and their soaking water in a large pot and cover; then cook over a medium heat for about an hour or until the beans are cooked but still firm.

In a frying pan, saute the onions, garlic, and coriander in the oil, stirring constantly until they begin to brown.

Add contents of the frying pan and the remaining ingredients to the beans. Simmer until the vegetables are tender. Serve.

*Hanneman >"Shawrbat Fasoolya" From The Lands Of Figs And Olives,

Books. Isbn 1566561590

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