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Navy Bean Soup with Onions and Tomatoes

Ingredients:

1/2 lb. navy beans, soaked overnight
1 large onion, chopped
2 stalks celery, chopped (optional)
2 T. olive oil
2 cloves garlic, minced
2 tomatoes, skinned and chopped
2 rounded T. tomato paste
salt
black pepper
generous pinch sweet paprika
pinch red pepper
1 bay leaf
1/4 c. parsley, minced

1.  Cook the soaked, drained beans according to package instructions, leaving them just slightly undercooked.

2.  In a large pot, sauté the onion and the celery in the olive oil until soft and transparent.  Add the garlic and cook for another minute.

3.  Stir in the chopped tomatoes and simmer for a few minutes.   Add the remaining ingredients, plus the beans and 7 c. of their cooking liquid.   (If there is not enough cooking liquid, add water to make 7 cups.)  Mix well, cover, and cook another 20 to 30 minutes to blend flavors.  Remove bay leaf.   Taste and adjust seasoning.

* This recipe can be found in The Arabian Delights Cookbook, by Anne Marie Weiss-Armush.  This book can be ordered online here.