Monday, February 23, 2009

Israeli Bean Soup (Marak Shu'It), Tilapia and Baby Spring Salad

Preheat oven to 425 degrees for the Tilapia
For the soup, start with these ingredients - 1 onion, peeled and chopped
3 Tablespoons vegetable oil
1 15-oz can red kidney beans, undrained
1 6-oz can tomato paste
3 cups chicken broth
3 cloves garlic, chopped
1/2 teaspoon sea salt
1/4 teaspoon pepper
3 Tablespoons fresh parsley, chopped
3 cups water

In a large soup pot/kettle, heat oil over medium-high heat. Add onion and saute until transparent but not brown.

Add beans, tomato paste, chicken broth, garlic, salt, pepper and parsley to kettle. Stir in 3 cups water. Bring the soup to a boil over high heat, stirring occasionally. Reduce heat, cover kettle and simmer for 20-30 minutes.

For the Tilapia....we love this stuff from Costco.
When soup is nearly 15 minutes from being done, pop these into the oven for the 12 minutes.
While these are baking, throw together the salad.

Baby Spring Salad Mix
Sliced Zucchini
Feta Cheese
Candied Pecans, chopped
Trader Joe's Balsamic Vinegarette dressing

When it's all said and is what you get! YUM-O!!!

1 comment:

  1. I am impressed with your blog. Very well done. Aisi and I will be sure to try your recipes. My Daughter, Allegra cooked her first full dinner at age eight.

    BTW We are going as a group to see Fiddler On The Roof, Wicked, and The lion King at the San Diego Civic Theater. Let me know if you want to join us. Diana P.


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