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 Egypt - Egyptian Bean Soup
adapted from Memories of a Lost Egypt by Collette Rossant
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Description
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Ingredients
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- 1 Cup Navy Beans -- Cooked
- 1 Large Onion -- Chopped
- 1/2 Teaspoon Ground Cloves
- 6 Cloves Garlic -- Chopped
- 8 Cups Chicken Stock
- 1 Can Tomatoes -- Chopped
- 1/2 Cup Parsley -- Chopped
- 1/2 Cup Sage -- Chopped
- 1/2 Cup Thyme -- Chopped
- 2 Tablespoons Olive Oil
- 1/2 Pound Chorizo -- Crumbled
- Salt And Pepper -- To Taste
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Directions
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Combine onions, cloves, garlic and stock. Boil and simmer for 30 minutes. Add tomatoes, parsley, sage, thyme, oil and chorizo. Simmer for 8 minutes. Add salt, pepper and beans. Simmer until the beans are heated through. Serve.
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Serves
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4
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Time to Make
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0:00
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