Fassoulada (greek bean soup)
Greek Soups Vegetarian Beans
Last updated 6/12/2012 12:55:57 AM. Recipe ID 17954. Report a problem with this recipe.
Title: Fassoulada (greek bean soup)
Categories: Greek, Soups, Vegetarian
Yield: 8 servings
1 lb Dried navy beans
2 Onions; chopped
2 Celery stalks with leaves
2 Carrots; scraped & diced
4 Sprigs fresh parsley;chopped
1 c Chopped, drained tomatoes
1 Bay leaf
2 Sprigs fresh mint or thyme
Salt & freshly ground pepper
1/3 c Olive oil
Wash beans and soak overnight in cold water. The next day, in a soup
kettle, bring the beans to a boil in the soaking water. Skim off the
foam, then add the remaining ingredients, cover, and simmer gently
until the beans are tender, about 3 hours. Serve hot.
Note: Less frequently, the soup is pureed through a sieve. Also, you
may add the herbs during the last hour or so of cooking, if you wish.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.
Typed for you by Karen Mintzias
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