Categories: Soups/stews, Vegetables 
      Yield: 8 servings 
  
      1 lb Dried navy beans                    1 c  Chopped, drained tomatoes 
      2    Onions; chopped                     1    Bay leaf 
      2    Celery stalks with leaves           2    Sprigs fresh mint or thyme 
           - chopped                                Salt & freshly ground pepper 
      2    Carrots; scraped & diced          1/3 c  Olive oil 
      4    Sprigs fresh parsley;chopped    
  
  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.