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    PrimaRecipes --> Soups

    recipe title: Fassoulada (Greek Bean Soup)
    category: Soups
    keywords: greek, Soups, Vegetarian
    servings: 8
          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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