Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.
You can use dried pink beans in place of pinto beans and honey instead of sugar.
You can use pureed tomatoes in place of chopped.
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