Soak the cleaned and washed beans in cold water for 7-8 hours and then throw the water out. Put the beans in cold water again and start boiling. Add cut carrots, celery, part of onion, and part of sunflower oil. Put the peeled and sliced tomatoes in the pot with the softened beans and vegetables. Slice the remaining onion on fine pieces and stew it in the rest of the sunflower oil. Add tomato puree, flour and red pepper to the onion. The so prepared mixture is added to the soup and left to cook under gentle boiling. Finally, flavor the dish with salt and the spearmint. The so called "beans chorba" is served with finely chopped parsley.