Ingredients
- 2 cups small white beans (navy beans etc.)
- 6 cups cold water, for soaking the beans
- 1 tablespoon olive oil
- 3 onions, chopped
- 3 stalk celery, chopped
- 3 garlic cloves, minced
- 3 carrots, chopped
- 6 1/2 cups water
- 2 potatoes, peeled and cut in small chunks
- 1 bay leaves, up to 2
- 1 teaspoon dried thyme, to taste
- 1 teaspoon cumin, to taste
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- salt and pepper, to taste
- 1/4 cup fresh cilantro, minced
Make it step by step
- Soak beans in cold water overnight. Drain & rinse well.
- Heat oil in a large heavy-bottomed soup pot. Saute onions and celery 5 minutes or until golden. Add garlic and carrots, and saute 5 minutes longer. Add water, beans, potatoes, bay leaves, thyme and cumin. Bring to a boil, reduce heat and simmer partly covered for 1 hour.
- Add tomatoes, tomato paste, salt and pepper. Cook 1/2 hour longer, until beans are tender. Stir in cilantro.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.