Fassoulada ( Greek Bean Soup )
Recipe
- Title:
- Fassoulada ( Greek Bean Soup )
- Categories:
- Ethnic, Soups/stews, Vegetarian, Beans, Greek
- Yield:
- 8 servings
Ingredients
- 1 lb Dried navy beans
- 1 c Chopped, drained tomatoes
- 2
- Onions; chopped
- 1
- Bay leaf
- 2
- Celery stalks with leaves
- 2
- Sprigs fresh mint or thyme
- - chopped
- Salt & freshly ground pepper
- 2
- Carrots; scraped & diced
- 1/3 c Olive oil
- 4
- Sprigs fresh parsley;chopped
Directions
- 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.
Directions
- 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.
Directions
- From: "The Food of Greece" by Vilma Liacouras Chantiles.
- Avenel Books, New York.
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