Wednesday, January 6, 2016

Greek Style Navy Bean Soup

Soup is just what the weather ordered. This soup freezes well too. So make extra and have some lunches for future meals.

You'll Need
· 1 pound dried navy beans
· 2 onions, chopped
· 2 celery stalks with leaves, chopped
· 2 carrots, peeled and diced
· 4 sprigs fresh parsley, chopped
· 1 cup chopped, drained tomatoes
· 1 bay leaf
· 2 sprigs fresh mint or thyme
· 1/3 cup olive oil
· Salt and pepper to taste

· 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.

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