Greek Bean Soup (Fassoulada)
Yield: 8 Servings  VG, VN, WF, GF, DF, SoF, EF

1 lb Dried navy beans 2 Onions; chopped 2 Celery stalks with leaves - chopped 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.

Spring 1999 Vegetarian Page
www.recipenet.org

Back to previous page | Home Page

---

The content on this site should not take the place of advice from your doctor.
Visitors to this site agree to the terms and conditions in the disclaimer.

Send mail to robin@recipenet.org with questions or comments about this web site.
Copyright © 1999-2003 Robin L. Russell Writing & Editing Services
Last modified: April 09, 2002