Greek-Style Bean Soup - cooking recipe

Ingredients

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

Preparation

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