Greek Bean Soup

1. Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.

2. Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.

3. Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.

4. Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.

Cook's Notes:

You can use dried pink beans in place of pinto beans and honey instead of sugar.

You can use pureed tomatoes in place of chopped.