Fassoulada (Greek Bean Soup)

Servings: 8
Ingredients:

1 lb Dried navy beans
2    Onions; chopped
2    Celery stalks with leaves
- chopped
2    Carrots; scraped and diced
4    Sprigs fresh parsley;chopped
1 c  Chopped, drained tomatoes
1    Bay leaf
2    Sprigs fresh mint or thyme
Salt and 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.
Typed for you by Karen Mintzias

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