Title: Lobio Soup (Red Bean Soup)
Categories: Jewish Sephardic Georgian Pileggi Soup
Yield: 1 Servings

3/4	lb	Dried red beans, soaked in water overnight & drained
8	c	Water, hot
1/2	c	Walnuts, shelled & processed to a paste
2	ts	Salt, or to taste
1/4	ts	Pepper
1	c	Celery, chopped
2	md	(1 cup) onions, chopped fine
1	tb	Fresh mint, chopped
1	tb	Fresh flat-leaf Italian parsley, chopped
1	tb	Fresh dill, chopped
2	tb	Fresh coriander, chopped

This vegetarian soup is enriched with dried red (not kidney) beans and walnuts, an unlikely combination that Georgian cooking delights in assembling. It is traditional.

1. Put beans & hot water in a pan, bring to a boil, & cook over moderate heat until soft, abt 1 hour. Mash beans with 1 cup of the liquid to a puree & return to pan. 2. Add walnut paste, salt, pepper, celery & onions to pan and simmer over low heat for 10 mins. Add herbs & simmer for 10 mins more. Serve hot with bread. Serves 6 to 8.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi

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