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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Greek Soups/stews, 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: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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