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Fassoulada (Greek Bean Soup)

  • 8servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb Dried navy beans

  2. 2 Onions; chopped

  3. 2 Celery stalks with leaves

  4. - chopped

  5. 2 Carrots; scraped and diced

  6. 4 Sprigs fresh parsley;chopped

  7. 1 c Chopped, drained tomatoes

  8. 1 Bay leaf

  9. 2 Sprigs fresh mint or thyme

  10. Salt and freshly ground pepper

  11. 1/3 c Olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. From: ‘The Food of Greece’ by Vilma Liacouras Chantiles. Avenel Books, New York.

  4. Typed for you by Karen Mintzias —–

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