Israeli Bean Soup
(Marak Shueet)


1/2 lb. dried white beans
1 t. baking soda
1 6 oz. can tomato paste
1 t. paprika
1/2 large onion or 1 small onion cut in small slices
3 - 4 cloves of garlic, minced
3 T. chicken bouillon ("OSEM" or other)
(meat or chicken bones, optional)

Procedure: Soak 1/2 lb. (1/2 pkg.) white beans overnight in 2 cups water with 1 t. baking soda. Rinse well in the morning. Put 10 cups water in a large pot, bring to a boil and add the beans. Boil for 3 - 5 minutes and skim off any foam. Lower the heat to medium. Add 1 small can of tomato paste and stir until fully blended. Add about 1 t. paprika, the onion, and minced garlic. Lower to simmer (actually a slow boil) and cook for 2 hours covered. Add chicken bouillon, mix well and cook another 1 - 2 hours until the beans are soft.