Greek Style Bean Soup
|Dried black eyed peas/Navy / pea beans||1 Pound|
|Carrots||2 Large, peeled and diced|
|Onion||1 Large, peeled and finely chopped to make about 1-1/2 cups|
|Finely chopped celery||1 Cup (16 tbs)|
|Garlic cloves||2 Large, peeled and minced|
|Dried mint leaves||1 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
|Fines herbes||1⁄2 Teaspoon (Available In Supermarket Spice Section)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Beef bouillon cubes||2|
|Black pepper||To Taste|
Soak beans overnight in enough water to cover.
Rinse well, drain and set aside.
In a large soup pot, saute carrots, onion, celery, garlic, mint, bay leaves, parsley and fines herbes in olive oil until onion is golden brown.
Add tomato sauce, reserved beans and enough water to cover beans.
Stir in bouillon cubes.
Bring to a boil, lower heat and simmer, covered, for 1 hour, or until beans are tender.
Add more water as necessary to keep beans covered.
Season to taste with salt and pepper.