Fassoulada (Greek Bean Soup)

Recipe Ingredients

1 lb	454g / 16oz	Dried navy beans
2		Onions - chopped
2		Celery stalks with leaves chopped
2		Carrots - scraped and diced
4 sections		Fresh parsley - chopped
1 cup	62g / 2.2oz	Chopped - drained tomatoes
1		Bay leaf
2 sections		Fresh mint or thyme
		Salt and freshly ground pepper
1/3 cup	78ml	Olive oil

Recipe 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.

Source:
Jeff Smith

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