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Fassoulada (Greek Bean Soup) ethnic, soups, vegetarian 1 lb dried navy beans 2 onions; chopped 2 celery stalks with leaves chopped 2 carrots; scraped & diced 4 sprigs fresh parsley; chopped 1 cup chopped, drained tomatoes 1 bay leaf 2 sprigs fresh mint or thyme 1 salt & freshly ground pepper 1/3 cup 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 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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