Fassoulada – greek bean soup


1/4 lb dried navy beans
1/4 cup chopped, drained tomatoes
1/2 onions; chopped
1/4 bay leaf
1/2 carrots; scraped & diced
salt & freshly ground pepper
1/16 cup olive oil

1 sprigs fresh parsley; chopped

How to prepare

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.

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