Title: Fassoulada (Greek Bean Soup)
Categories: Greek Soup Vegetarian
Yield: 8 Servings

		Karen Mintzias
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.

Typed for you by Karen Mintzias

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