Preparation:
Wash the beans and soak them overnight in cold water. Rinse well. Place in a large pot and pour in enough water to cover the beans by about 1 inch. Bring to a boil. Pour off this water and replace it with fresh hot water. Chop the onions and the celery stalks, and cut the carrots into rounds.
Add all the vegetables to the beans. Add the oil. Simmer for about 45 minutes Add the tomato paste diluted with some of the liquid from the pot. Season to taste. Boil 20 minutes longer. Serve hot.
NOTE: This soup is thick, but can be thinned with water, chicken broth, vegetable stock, or liquid from canned vegetables if desired. |
