Mediterranean Roman Bean Soup

• 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

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

olive oil, onion, garlic, cumin, cinnamon, red pepper, sweet potato, string beans, beef broth, tomatoes, salt, pepper, cilantro, roman beans, green olives

Taken from www.food.com/recipe/mediterranean-roman-bean-soup-109903 (may not work)