Yield: 4 Servings
Categories: Soups, Appetizers, Vegetarian
2 c Dried beans, soaked 1 Onion, chopped 2 Carrots, peeled & sliced 1 Celery stick, sliced 2 Tomatoes, chopped 1/2 c Olive oil Bay leaves 1 ts Salt 1 pn Pepper 1 ts Cumin 3 pt Stock Cook the soaked beans in fresh water for 10 minutes. Drain. In a soup pot, heat the oil & gently fry the onion. Add the rest of the vegetables & the seasonings. Stir well & add the beans. Ensure that all the vegetables are covered with oil & pour in the stock. Allow to simmer till the beans are cooked & the vegetables are tender. Jack Santa Maria, "Greek Vegetarian Cookery"