fasolatha soup

I had some beans left over. I tried making bean patties once and they tasted like shit and had freezer burn so they got dumped.
My wife told me not to bother because all my bean dishes are a disaster, she does not like the Israeli Armed forces national dish of Hamin or bean stew and she will opt for no beans in her burritos.

Well, I am old generation I can't throw stuff. So I looked around for a recipe.

 If you look around I got a Celeriac for the Celeriac salad, the Celeriac had the leaves attached to it. I decided to use those leaves in the recipe as for some reason the Greek guy said, "you need Greek wild celery", malaka. Where am I going to find that. The rest is my left over onion, some leftover cauliflower and some carrots. I also added a little olive oil because every soup should have a little fat.

I left too many beans overnight and since I didn't want to spend the next week farting up a storm. I left half on a tray so they can sprout. I will later use it to make mong bean salad.
Sprouting is easy, simply lay some tissue and wet it every so hours.

These are the beans in the water.
I cooked them for 50 minutes till they were almost soft, you bite into one and notice the different white colors. You will see one that looks dry white that is the unprepared part, the rest looks more glossy.

I added some water and all the vegetables.
The reason I added them later, was because I wanted some more crunch and life and not for them to melt into the soup.

After another 30 minutes simply take a can of tomato puree and add it to the soup.
Then let it heat up and leave for 10-20.

Close up, the celeriac leaves add a nice taste.