1 lb. dried black-eyed peas or navy or pea beans
2 large carrots, peeled and diced
1 large onion, peeled and finely chopped (about 1 1/2 c.)
1 c. finely chopped celery
2 large cloves garlic, peeled and minced
1 tsp. dried mint leaves
2 bay leaves
1 tbsp. chopped fresh parsley
1/2 tsp. fines herbs (available in supermarket spice section)
1/2 c. extra-virgin olive oil
1 (8 oz.) can tomato sauce
2 beef bouillon cubes
salt and black pepper to taste

Soak beans overnight in enough water to cover. Rinse well; drain and set aside.

In a large soup pot, sauté carrots, onion, celery, garlic, mint, bay leaves, parsley and fines herbs in olive oil until onion is golden brown. Add tomato sauce, reserved beans and enough water to cover beans. Stir in bouillon. Bring to a boil, lower heat and simmer, covered, for 1 hour, or until beans are tender. Add more water as necessary to keep beans covered. Season to taste with salt and pepper.

Serve soup as a main course with pita bread and a salad platter of sliced tomatoes, sliced raw onions and Feta cheese sprinkled with olive oil, vinegar and oregano. Salad can be stuffed into pita bread, if desired.