Israeli Tomato Soup

The measure for water in this Israeli tomato soup is variable. Suit yourself according to how thick you'd like the soup.

• 1 onion, chopped
• 1 small green pepper, chopped
• 2 tablespoons vegetable oil
• 1 large ripe fresh tomato, chopped
• 1/4 teaspoon garlic powder
• 1 tablespoon hot pepper sauce (or 1/2 teaspoon cayenne pepper powder)
• Salt and pepper to taste
• 8 ounce can plain tomato sauce
• 4 - 6 cups water
• 3/4 cup soaked, dry beans (2 or more kinds), OR 1/2 cup rice

METHOD

Sauté onion and green pepper in vegetable oil until softened. Stir in fresh tomato, garlic powder, hot pepper sauce (or cayenne), salt and pepper to taste. Mix well and sauté until tomato releases its juice.

Add tomato sauce, water, beans or rice. Bring to boil. Reduce heat and simmer until beans (or rice) are done - 45 - 60 minutes. If using a quicker rice, adjust time accordingly.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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