If using dried beans, soak about overnight in six to eight cups water. Drain and rinse well. To soften, heat six cups water in a large pot and cook beans over medium-low heat for two to three hours.

If using canned beans, skip this step. Simply drain liquid from the cans and add beans to sautéed vegetables (see below).

In a medium skillet, heat oil over medium-high heat. Add onion and sauté until transparent but not brown.

Add celery, carrots, potato, and half a cup of water. Sauté vegetables until tender, then transfer to a large pot.

Add beans, tomato puree, crushed tomatoes, and garlic.

Add broth/water, cumin, thyme, paprika, bay leaves, sugar, salt, pepper, and parsley.

Bring soup to a boil over high heat, stirring occasionally. Reduce heat, cover pot, and simmer for one hour, or until beans are completely cooked. Remove bay leaves and discard.

Serve hot with pita bread or pita chips.