The Dish of Today - Lebanese Bean Soup

Lebanese Bean Soup

225 g meat, preferably from the leg of lamb, cut into 2 1/2 cm cubes
1 or 2 bones, rinsed and trimmed of excess fat
1.5 l water
1 onion, peeled and finely chopped
1 cinnamon stick
1 bay leaf
1 1/4 tsp salt
115 g butter beans, soaked for 6 hours or any other white beans (check soaking time on packet), drained and rinsed
1 leek, rinsed and chopped
1 carrot, peeled and diced
170 g ripe tomatoes, rinsed and finely chopped
1/4 tsp black pepper
2 tbsp parsley, rinsed and finely chopped

Place the meat, bones (if used) and water in a large pot over high heat, skim the foam from the surface of the water and bring to the boil. Add the onions, cinnamon stick, bay leaf and salt. Cover and simmer over medium-low heat for 30 minutes or until meat is tender. Meanwhile cook the beans in a separate pan with 575 ml water over high heat, skim the foam from the surface, bring to the boil, then cook over medium-low heat for about 20 minutes or until tender. Drain and add, along with the leek, carrot and tomatoes, to the meat in the pan. Season with black pepper, cover and simmer for 12-15 minutes longer, taste and adjust the seasonings if necessary. A few minutes before the end of the cooking time add the parsley.
Serve hot.