Greek Bean Soup/Fasolada
Serve as a main course with bread, white wine & a platter of sliced tomatoes, sliced raw onions & feta cheese, sprinkled with olive oil, vinegar & oregano.
Serves 6

2 carrots, sliced lengthwise & finely diced
1 large onion, finely chopped
1 cup finely chopped celery
2 mashed garlic cloves
Pinch crumbled dried mint
2 bay leaves
1 tb chopped fresh parsley
1/2 tsp dried fines herbes
1/2 cup olive oil
1 can tomato sauce
1 lb dried black eyed peas or small white dried beans, soaked in water to cover overnight & drained
2-3 beef bouillon cubes, crushed
Salt & pepper to taste.

In a large soup pot, sauté carrots, onions, celery, garlic & seasonings in oil until golden brown. Add tomato sauce & beans; mix well. Add bouillon cubes & enough water to cover the beans. Bring to boil, lower the heat & simmer, covered, 1 hour or until beans are tender. While cooking, add more water, if necessary, to keep beans covered. Before serving, adjust seasonings with salt & pepper.