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  Recipe Home » Greek » Fassoulada (Bean Soup)
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  Fassoulada (Bean Soup)
  Category: Greek
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 269
Ingredients:
1 lb Dried navy beans
2 Onions, chopped
2 Celery stalks with leaves chopped
2 Carrots, scraped & diced
4 Sprigs fresh parsley, chopped
1 cup Chopped, drained tomatoes
1 Bay leaf
2 Sprigs fresh mint or thyme
Salt & freshly ground pepper
1/3 cup Olive oil
Instructions:
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.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.
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