Israeli Vegan Bean Soup
Created by dienia b on August 9, 2020
- Servings: 6
- Prep Time: 9m
- Cook Time: 40m
- Recipe #35435
Ingredients
- 1 tablespoon olive oil
- 1/4 cup onions, chopped
- 1 celery stalk, chopped
- 1 cloves garlic,smashed
- 2 teaspoons tomato paste
- 1/4 teaspoon turmeric
- 1 carrot, chopped
- 3 cups water
- 2 cans (30 ounces) navy beans,(15 ounces each)
- 6 ounces potato, peeled,cut into small chunks,(1 potato)
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cumin
- 1 can(15 ounces)tomatoes,chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoons fresh cilantro, minced
How to Make
-
Step 1: Heat oil
-
Step 2: Add onions
-
Step 3: Add garlic
-
Step 4: Add tomato paste
-
Step 5: Add turmeric
-
Step 6: Add water
-
Step 7: Add everything else but cilantro
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Step 8: Simmer 35 minutes until vegetables are tender
-
Step 9: Stir in cilantro last minute
Nutritional Facts
- Serving Size: 1 (405.2 g)
- Calories 270.6
- Total Fat - 16.1 g
- Saturated Fat - 4.9 g
- Cholesterol - 34.7 mg
- Sodium - 1048.9 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 5.5 g
- Sugars - 6.4 g
- Protein - 15 g
- Calcium - 80.5 mg
- Iron - 2.7 mg
- Vitamin C - 26.6 mg
- Thiamin - 0.5 mg