Fassoulada (Bean Soup)

• 1 lb navy beans
• 12 cup olive oil
• 2 cups chopped onions
• 2 teaspoons minced garlic (optional)
• 1 large carrot, chopped
• 2 stalks celery, chopped
• 1 (6 ounce) can tomato puree
• 3 quarts water
• 1 cup chopped parsley
• salt and pepper

1. Soak beans in hot water to cover for 30 minutes.
2. Saute onion, garlic, carrot, and celery in oil until limp.
3. Add tomato puree and water.
4. Bring to a boil.
5. Add drained beans and salt and pepper.
6. Simmer for about 2 hours, or until beans are tender.
7. Add parsley after 1 3/4 hours.

navy beans, olive oil, onions, garlic, carrot, stalks celery, tomato puree, water, parsley, salt

Taken from www.food.com/recipe/fassoulada-bean-soup-424172 (may not work)