Recipe - Greek Bean Soup

1 pound Dried navy beans
2 Onions; chopped
2 Celery stalks with leaves
chopped
2 Carrots; scraped & minced
4 Sprigs fresh parsley;chopped
1 cup Chopped, drained tomatoes
1 Bay leaf
2 Sprigs fresh mint or thyme
Salt & freshly ground pepper
1/3 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini