"Faki Soupa" - Lenten Navy Bean Soup - cooking recipe

Ingredients

2 c. washed beans
1 large onion, chopped
dash of garlic powder
2 Tbsp. vinegar
2 or 3 pared carrots, cut into small pieces
water
1/4 c. Mazola
salt and pepper to taste
1 or 2 bay leaves (whole)
piece of orange rind for flavor or 1/2 tsp. orange extract
1 (8 oz.) can tomato sauce
2 lb. lamb shanks and necks
2 qt. water
salt and pepper
1 medium onion, chopped
2 c. finely chopped green onions
1/2 c. water
1/2 c. chopped parsley
lamb heart, chopped into small pieces
lamb liver, chopped into small pieces (optional)
salt and pepper
1/3 c. rice
1 Tbsp. flour
1/2 c. white wine
6 c. strained lamb broth
pieces of meat from shanks and necks, chopped into small pieces
1/2 c. fresh dill or 1 Tbsp. dry dill
1/4 c. fresh lemon juice

Preparation

In large pot, saute onion in butter; add parsley, hearts and liver (if you wish).
Saute.
Stir in flour and saute until lightly browned.
Add wine and cook until evaporated.
Add broth and meat from shanks and necks.
Cover and simmer 30 minutes.
Add dill and lemon juice; salt and pepper to taste.
Bring to boil and add rice. Cover and simmer 20 minutes or until rice is tender.