Fassoulada ( Greek Bean Soup )

Categories: greek, soups, meatless

Servings: 8

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

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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