Instruction

• Place beans in a large pot and cover with cold water
• Soak for at least 4 hours or overnight
• Drain and rinse, before you use in the soup
• Chop one of the onions and leave the other one whole
• Chop carrots
• Heat oil on a large pot over medium heat
• Add the onion and carrots
• Cook for 2 minutes
• Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree
• Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender
• Remove the peppers and whole onion
• Mash the onion
• Peel peppers and chop
• Return to the pot
• Add more salt and pepper, if needed
• Garnish with chopped parsley
• Serve