Ingredients

1 pound dried navy beans
2 each onions, chopped
2 each celery stalks with leaves chopped
2 each carrots, scraped and diced
4 each sprigs parsley, chopped
1 C.(s) chopped, drained tomatoes
1 each bay leaf
2 each sprigs fresh mint or thyme
salt and freshly ground pepper
1/3 C.(s) olive oil

Cooking Instructions

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 thorough a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish.
 
 
 "Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)