Greek Bean Soup (Fasoulada)
"Rib-sticking and economical with a mediterranean flair! Serve with warm pita breads and crisp Greek salad!"
photo by PalatablePastime
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 3 tablespoons olive oil
- 3 medium onions, sliced
- 2 medium carrots, diced
- 2 medium celery ribs, sliced
- 3 tablespoons chopped fresh parsley
- 2 teaspoons dill weed
- 2 tablespoons tomato paste
- 8 cups water (2 quarts)
- 1 lb great northern bean, sorted,soaked overnight,rinsed,and drained
- salt and pepper
- 2 tablespoons fresh lemon juice (optional)
directions
- Heat olive oil in large pot; add onions, and saute until tender.
- Add carrots, celery, parsley, and dill weed; cook until carrots are glazed, 5-7 minutes.
- Mix in tomato paste, water, and beans; season to taste with salt and pepper.
- Bring to a boil, then reduce heat and cover.
- Simmer over low heat 1 or more hours or until beans are tender.
- Stir in lemon juice, if desired, just before serving.
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Reviews
-
This was very economical and good for a bean lover. But, it needed quite a bit of spice. We added chicken broth and a lot of salt and pepper. Twice the dill it called for. But, for a cheap soup, it was good. -
This soup was OK but it was missing something - what, I don't know. I used all of the listed ingredients and even added some garlic and chicken bouillion but even that did nothing to liven up the taste.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
