From: MealLeaniYumm by Norene Gilletz Soak beans in cold water overnight.Drain & rinse well. Heat oil in a large heavy-bottomed soup pot. Saute onions & celery 5 minutes until golden. Add garlic & carrots & saute 5 minutes longer. Add water, beans, potatoes, bay leaves, thyme & cumin. Bring to a boil, reduce heat & simmer partly covered for 1 hour. Add tomatoes, tomato paste, salt & pepper. Cook 1/2 hour longer, until beans are tender. Stir in cilantro. If soup is too thick, thin with a little water. Reheats and/or freezes well. Posted to JEWISH-FOOD digest by "leah perez" on Oct 26, 1998,