Mediterranean Roman Bean Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1/2 teaspoon cumin seed
1/4 teaspoon cinnamon
1/4 teaspoon red pepper flakes
1 large sweet potato, peeled and cut into 1/2 inch pieces
1 lb turnip, peeled and cut into 1/2 inch pieces
4 ounces string beans, cut into 1 inch pieces
4 (14 ounce) cans beef broth
6 plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cilantro, chopped
1 (15 ounce) can roman beans, drained and rinsed
1/2 cup chopped green olives, no pits

Preparation

Heat oil in large soup pot over medium-high heat.
Add onion and cook until tender, about 5 minutes.
Add garlic, cumin, cinnamon and pepper flakes and stir.
Stir in sweet potato, turnips, string beans, broth, tomatoes, cilantro, salt and pepper.
Bring to a boil and simmer for 15 minutes or until vegetables are tender.
Add beans and simmer for 2 hours.
Add green olives 5 minutes before serving.