| 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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