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Fassoulada (greek bean soup)

Servings: 8

Ingredients:

• 1 lb Dried navy beans
• 2 Onions; chopped
• 2 Celery stalks with leaves - chopped
• 2 Carrots; scraped & diced
• 4 Sprigs fresh parsley;chopped
• 1 c Chopped drained tomatoes
• 1 Bay leaf
• 2 Sprigs fresh mint or thyme Salt & freshly ground pepper
• 1/3 c Olive oil

Instructions:

Wash beans and soak overnight in cold water. The next day in a soup kettle bring the beans to a boil in the soaking water. Skim off the foam then add the remaining ingredients cover and simmer gently until the beans are tender about 3 hours. Serve hot. Note: Less frequently the soup is pureed through a sieve. Also you may add the herbs during the last hour or so of cooking if you wish. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books New York. Typed for you by Karen Mintzias

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