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Fassoulada (Bean Soup)

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      Title: FASSOULADA (BEAN SOUP)
 Categories: Greece, Soups/stews, Vegetarian
      Yield: 8 Servings
 
      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
 
  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.
 
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