Greek Bean Soup

3/4 pound of dried nay beans
1 leek, chopped
3 carrots, chopped
2 onions, chopped
3 celery stalks, chopped
1 pound of canned tomatoes, passed through a sieve or food mill
3/4 cup of olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 teaspoon of paprika of your choice

Soak the beans overnight.

Rinse the beans well and place in a large soup pot covered in water. Bring the water to the boil. Reduce the heat to a medium simmer and allow the beans to cook for 15 minutes.

Change the water. Bring the water to the boil and reduce the heat to simmer. Allow the beans to cook until they show signs of beginning to split. (never add salt to the water when cooking dried beans. The salt will toughen the bean skin and they will never soften.)

Add the remaining ingredients.

Add more water if you find it necessary while the vegetable and beans are cooking.

The thickness of the soup is a matter of personal taste; by varying the amount of water, this can be controlled.

Serve the beans with black olives, a wholewheat bread, and your favorite beverage.