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Title: Yemenite String Bean Soup
Yield: 8 Servings

Ingredients

      2 c  chopped fresh string beans
      1 c  chopped onion
      2 ts salt
      8 c  water
      6 tb tomato puree (fresh or
           -canned)

Instructions

>From "The Yemenite Cookbook" by Zion Levi and Hani Agabria

Wash the string beans well and remove the tough strings before chopping.
Cook all ingredients together until the stream beans are tender. Serve over
steamed white rice.

Posted to JEWISH-FOOD digest V97 #020 by MemVovShin@aol.com on Sun, 19 Jan
1997.

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