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Bean Soup

1 c Large, dried white beans
2 Quarts of water
1 c Sliced celery (1/2" Pieces)
2 c Chopped onion
4 Medium carrots, cut in 1/2" Slices
1/2 c Chopped parsley
1 tb Tomato paste
1 c Olive oil
1 tb Crushed oregano
3 tb Wine vinegar


Bring beans to a boil in the water. Reduce heat and simmer for an hour. Add remaining ingredients. Simmer for 2 more hours. Add salt and pepper to taste. Serve with crusty bread.


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