Fassoulada (Greek Bean Soup)

Course : Greek
Serves: 8
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1 pound dried navy beans
2 medium Onions -- chopped
2 medium celery stalks with leaves chopped
2 medium carrots -- scraped and diced
4 sprigs fresh parsley -- chopped
1 cup chopped -- drained tomatoes
1 piece bay leaf
2 sprigs fresh mint or thyme
1 teaspoon salt and freshly ground pepper
1/3 cup olive oil

Preparation / Directions:

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.

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