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Egypt   -   Egyptian Bean Soup   adapted from Memories of a Lost Egypt by Collette Rossant

Description
Ingredients
  • 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
Directions 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.
Serves 4
Time to Make 0:00



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