Fassoulada ( Greek Bean Soup ) Recipe
Use This Recipe To...
Meal Planning
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Serving Size
Ingredients:
| 1 lb | Dried navy beans |
| Salt & freshly ground pepper | |
| 2 | Sprigs fresh mint or thyme |
| 1 | Bay leaf |
| 1 c |
Chopped, drained tomatoes
|
| 4 | Sprigs fresh parsley;chopped |
| 2 | Carrots; scraped & diced |
| chopped | |
| 2 | Celery stalks with leaves |
| 2 | Onions; chopped |
| 1/3c | Olive oil |
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.
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.