Fassoulada (greek Bean Soup)

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Greek	Soups, Vegetables	8	Servings

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

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