{"id":1373,"date":"2013-12-18T15:28:54","date_gmt":"2013-12-18T13:28:54","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1373"},"modified":"2020-04-03T23:38:56","modified_gmt":"2020-04-03T21:38:56","slug":"%d7%9e%d7%a8%d7%a7-%d7%a9%d7%a2%d7%95%d7%a2%d7%99%d7%aa-%d7%a9%d7%9c-%d7%90%d7%9e%d7%90","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1373&lang=en","title":{"rendered":"Mom’s Bean Soup"},"content":{"rendered":"

This soup is a significant part of the landscape of my childhood… One of the dishes that made me pray for winter and rain to come. It is somewhere between soup and stew, and can be eaten on its own or over couscous<\/a>. It can be prepared in a pressure cooker (recommended) or a regular pot. I recommend preparing it a day in advance, as it thickens and improves in flavors<\/p>\n

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Ingredients<\/h3>\n

\u2153 cup vegetable oil
\n1 large onion
\n6 garlic cloves
\n\u00bd kg. (1 pound) beef breast, cubed or Ossobuco (optional – skip for a vegetarian\/vegan option)
\n2 Tbsp. flour\/Tami flour (GF option)
\n100 gr. tomato paste
\n\u00bd kg. (1 pound) pre-soaked white beans
\n2 small potatoes, peeled and cubed
\n2 large carrots, peeled and cut into semi-circles
\n2 stalks of celery (leaves included)
\nWarm water
\n1-2 Tbsp. salt
\n1-2 Tbsp. sugar
\n1 tsp. cumin powder
\n1 tsp. chicken flavored broth powder (optional)<\/p>\n

Preparation<\/h3>\n

Chop onion and garlic in food processor.
\nHeat the oil in the pot, and add the chopped onions and garlic.
\nSaut\u00e9 until golden-brown, stirring once in a while.
\nIf you are adding the meat, add it now and brown on all sides.
\nAdd the flour and tomato paste and stir.
\nAdd the beans and stir.
\nAdd warm water up to the pressure-cooker’s max line (or 3-4cm\/2″ below pot’s top).
\nSeason and add potatoes, carrots and celery.
\nIf you’re using a pressure cooker<\/b><\/u>:
\nClose the pressure cooker and leave the valve open.
\nBring to a boil until steam comes out of the valve, then close the valve.
\nContinue on high heat until steam comes out again.
\nMove to low heat and cook for \u00be of an hour.
\nIf you don’t have a pressure cooker<\/b><\/u>:
\nCover pot with lid and bring to a boil.
\nMove to low heat and cook for 2 hours, stirring once in a while, until beans are ready and meat is tender.
\nAdjust seasoning to taste (salt\/sugar), if necessary.<\/p>\n

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