FASSOULADA (BEAN SOUP)

      Title: FASSOULADA (BEAN SOUP)
  Categories: Greece, Soups/stews, Vegetarian
       Yield: 8 Servings
  
       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
  
   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.
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