Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Dried beans, soaked |
| 1 \N | Onion, chopped |
| 2 \N | Carrots, peeled & sliced |
| 1 \N | Celery stick, sliced |
| 2 \N | Tomatoes, chopped |
| ½ cup | Olive oil |
| \N \N | Bay leaves |
| 1 teaspoon | Salt |
| 1 pinch | Pepper |
| 1 teaspoon | Cumin |
| 3 pints | 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"