Ingredients
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2 cups small white beans (navy beans, etc)
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6 cups cold water, for soaking the beans
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1 tablespoon olive oil
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3 celery ribs, chopped
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3 -4 garlic cloves, minced
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3 carrots, chopped
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6 1/2 cups water
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2 potatoes, peeled and cut into small chunks
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1 -2 bay leaf
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1 teaspoon dried thyme
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1 teaspoon cumin
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28 ounces crushed tomatoes
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2 tablespoons tomato paste
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salt and pepper
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1/4-1/2 cup fresh cilantro, minced
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3 onions, chopped
Instructions
- Soak beans overnight. Drain and rinse well.
- Heat oil in a large heavy bottomed soup pot and saute onion and celery for five minutes until golden.
- Add carrots and garlic and saute for another five minutes. Add water, beans, potatoes, bay leaves, thyme and cumin.
- Bring to a boil, and then reduce to simmer for 1 hour.
- Add tomatoes, tomato paste, salt and pepper.
- Cook 1/2 hour longer, until beans are tender.
- Add cilantro.
- If soup is too thick thin with a little bit of water.
- Time given does not include overnight soaking.