Fassoulada ( Greek Bean Soup )

      1 lb Dried navy beans                    1 c  Chopped, drained tomatoes
      2    Onions; chopped                     1    Bay leaf
      2    Celery stalks with leaves           2    Sprigs fresh mint or thyme
           - chopped                                Salt & freshly ground pepper
      2    Carrots; scraped & diced          1/3 c  Olive oil
      4    Sprigs fresh parsley;chopped

  Wash beans and soak overnight in cold water.  The next day, in a soup
  kettle, bring the beans to a boil in the soaking water.  Skim off the
  foam, then add the remaining ingredients, cover, and simmer gently
  until the beans are tender, about 3 hours.  Serve hot.

  Note: Less frequently, the soup is pureed through a sieve.  Also, you
  may add the herbs during the last hour or so of cooking, if you wish.