Faki Soupa - Lenten Navy Bean Soup

• 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

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

beans, onion, garlic, vinegar, carrots, water, salt, bay leaves, orange rind, tomato sauce, lamb shanks and necks, water, salt, onion, green onions, water, parsley, lamb heart, lamb liver, salt, rice, flour, white wine, lamb broth, fresh dill, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281062 (may not work)