Yemenite White Bean Soup

Ingredients

• 2 cups white beans
• 1 units chopped onion
• 5 units medium potatoes
• 3 units carrots
• 2 teaspoons salt
• 2 teaspoons cumin
• 2 teaspoons turmeric
• half teaspoon ground black pepper
• 3 heaping tablespoons tomato paste

Preparation

Soak the beans in water overnight.
Peel and dice the potatoes into cubes.
Peel the carrots and dice them.

Fill a pot with water, add the beans and bring to a boil.
Remove the foam that forms on top. Removing the foam prevents the feeling of fullness and gas in the stomach that usually forms after eating legumes.
Meanwhile, in a pressure cooker, fry the onion until golden.
Add about 4 liters of water and bring to a boil.
Transfer the beans from the previous pot to the pressure cooker using a slotted spoon.
Add the remaining ingredients.
Close the pressure cooker, bring to a boil until steam comes out of the pot, then lower the heat and cook for an hour and a half.