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Greek Bean Soup

1 pound dried navy beans, rinsed and sorted
2 onions, chopped
2 celery ribs, chopped
2 carrots, peeled and chopped
1 cup seeded and chopped tomatoes
2 tablespoons chopped fresh flat-leaf parsley
1 bay leaf
1 teaspoon dried mint
1 teaspoon crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper

1. In a stockpot, combine beans with enough water to cover. Soak overnight.
2. Bring beans to a boil in the soaking water. Skim the surface, then add onion, celery, carrot, tomato, parsley, bay leaf, mint, oregano, salt and pepper. Cover and simmer gently until the beans are tender, about 3 hours.
3. Remove bay leaf before serving.

Makes 8 servings.

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