Title: Fassoulatha (Bean Soup)
Categories: Soup Blank
Yield: 6 Servings
| 1 | c | Large, dried white beans |
| 2 | | Quarts of water |
| 1 | c | Sliced celery (1/2" Pieces) |
| 2 | c | Chopped onion |
| 4 | | Medium carrots, cut in 1/2" |
| | | Slices |
| 1/2 | c | Chopped parsley |
| 1 | tb | Tomato paste |
| 1 | c | Olive oil |
| 1 | tb | Crushed oregano |
| 3 | tb | Wine vinegar |
Bring beans to a boil in the water. Reduce heat and simmer for an hour.
Add remaining ingredients. Simmer for 2 more hours. Add salt and pepper
to taste. Serve with crusty bread. Shared by Deborah Kuhnen, Mississauga,
Ontario, Canada. By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997