The evening temperatures in the Galilee as really dropped in the last week, so I had a craving for this amazing soup. (or click on the picture below for a great Tuscan Bean Soup)
Ingredients:
You can also try this great Tuscan Bean Soup recipe
- one kilo (2.2 pounds) of stewing beef cut in 2 inch squares
- two medium onions cut in half then sliced into rings
- one whole bulb of garlic, skinned and separated into cloves, then chop each clove in quarters
- two celery stalks, chopped
- two small sweet potatoes peeled and cut into 1 inch cubes
- one small butternut squash peeled and cut into 1 inch cubes
- one medium zucchini cut into 1 inch cubes
- two medium carrots sliced into rings
- 1/2 cup of cooked or canned white beans
- 1/2 cup cooked or canned red beans
- 1/2 cup cooked or canned chick peas (garbanzo beans)
- two 14 ounce cans of crushed tomatoes
- 7 tablespoons of Galilee Green Olive Oil
- water to cover ingredients in the pot
- one teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon each of dried basil, oregano, parsley
Directions:
- Fry onions in 2 tablespoons of Galilee Green Olive Oil in a large soup pot until soft.
- Add 1 tablespoon of Galilee Green Olive Oil then the meat and fry on all sides until brown (about 7 minutes).
- Add garlic and celery and continue softening over medium heat for about 4 minutes.
- Then add sweet potatoes, butternut squash, zucchini and carrots and stir well over medium heat for 2 minutes.
- Add 4 remaining tablespoons of Galilee Green Olive Oil and the white beans, red beans and chick peas. Mix well.
- Add both cans of crushed tomatoes and water to cover.
- Finally add salt, pepper and herbs. Mix well.
- Bring to a boil and simmer over low heat for 2 hours.
- Adjust salt, pepper, spices.
We like to make up a large batch and use the leftovers during the week. You can even freeze individual portions for a quick meal when you need one. For an Israeli twist to the recipe we like to add some hot sauce or charisa to the soup. Enjoy!!!!!!
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