Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Fassoulada (bean soup)   Yield: 8 Servings   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.