Israeli Bean Soup

Directions

1. 1
   Soak beans overnight. Drain and rinse well.
2. 2
   Heat oil in a large heavy bottomed soup pot and saute onion and celery for five minutes until golden.
3. 3
   Add carrots and garlic and saute for another five minutes. Add water, beans, potatoes, bay leaves, thyme and cumin.
4. 4
   Bring to a boil, and then reduce to simmer for 1 hour.
5. 5
   Add tomatoes, tomato paste, salt and pepper.
6. 6
   Cook 1/2 hour longer, until beans are tender.
7. 7
   Add cilantro.
8. 8
   If soup is too thick thin with a little bit of water.
9. 9
   Time given does not include overnight soaking.