2 cup dried beans, soaked
1 onion, chopped
2 carrots, peeled & sliced
1 celery stick, sliced
2 tomatoes, chopped
1/2 cup olive oil
1 bay leaves
1 teaspoon salt
1 pinch pepper
1 teaspoon cumin
3 pint 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"
