1
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.
2
Chop one of the onions and leave the other one whole. Chop carrots.
3
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.
4
Remove the peppers and whole onion. Mash the onion. Peel peppers and chop. Return to the pot.
5
Add more salt and pepper, if needed. Garnish with chopped parsley. Serve.