* Exported from MasterCook *
Syrian Bean Soup - Shawrbat Fasoolya
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1/2 cup dried navy beans -- soaked overnight in 8 cups water
3 tablespoons olive oil
2 medium onion -- chopped
3 cloves garlic -- crushed
1/2 cup finely chopped fresh cilantro
1 medium carrot -- finely chopped
1 large potato -- diced
3 large tomatoes -- chopped
1/2 cup finely chopped green onions
salt and freshly ground pepper to taste
1/4 teaspoon allspice
Place beans wit their water in a large saucepan and cover; cook over
medium heat for 2 hours or until beans are cooked but still firm.
In the meantime, heat oil in a frying pan, and saute onions, garlic, and
cilantro, stirring constantly until they begin to brown.
Add frying pan contents and remaining ingredients to beans; then simmer
until beans and vegetables are tender, adding more water if necessary.
Serves 8.
Cuisine:
"MidEastern"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
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Per Serving (excluding unknown items): 128 Calories; 5g Fat (36.8%
calories from fat); 4g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 13mg Sodium. Exchanges: 1/2 Grain(Starch)
Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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