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Bean Soup Fasoolya (Syria And Lebanon) Recipe

by Global Cookbook

Ingredients

1 1/2 c. navy beans, soaked overnight in 8 c. water 3 Tbsp. extra virgin olive oil 2 med onions, minced 3 x cloves garlic, crushed 1/2 c. finely minced cilantro, leaves only

1 med carrot, finely minced 1 lrg potato, cut into 1/2" cubes 3 lrg tomatoes, minced 1/2 c. finely minced green onions salt and pepper, to taste 1/4 tsp allspice

Directions

1. Place the beans and their soaking water in a large pot and cover; then cook over a medium heat for about an hour or possibly till the beans are cooked but still hard.
2. In a frying pan, saute/fry the onions, garlic, and coriander in the oil, stirring constantly till they begin to brown.
3. Add in contents of the frying pan and the remaining ingredients to the beans.
4. Simmer till the vegetables are tender. Serve.

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