Greek recipes

Fassoulada (Greek Bean Soup)

Course : Greek
Serves: 8

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Ingredients:

1 pound dried navy beans

2 medium Onions -- chopped

2 medium celery stalks with leaves chopped

2 medium carrots -- scraped and diced

4 sprigs fresh parsley -- chopped

1 cup chopped -- drained tomatoes

1 piece bay leaf

2 sprigs fresh mint or thyme

1 teaspoon salt and freshly ground pepper

1/3 cup olive oil

Preparation / 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.

Fassoulada (Greek Bean Soup)

Ingredients:

Preparation / Directions:

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