Greek Fasolada

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Greek Fasolada

I love making soups! The moment I feel Fall weather in the air I start making hearty soups. Greek Fasolada (Greek Navy Bean Soup) is so simple to make and quite a popular dish in Greece. Some say that it is, in fact, the Greek national dish. This soup can be made year round, but is popular during Lent. Tasty, nutritious and should be eaten with olives and warm bread.

INGREDIENTS

1 Cup Navy Beans

3 ½ Cups Water

1 Chopped Yellow Onion

3 Chopped Garlic Cloves

2 Peeled & Chopped Carrots

2 Peeled & Chopped Celery Stalks

1 Cup Diced Tomatoes

1 Tablespoon Tomato Paste

3 Cubes Vegetable Stock

1 Teaspoon Oregano

¼ Cup Chopped Parsley

½ Teaspoon Sea Salt

½ Teaspoon Freshly Ground Pepper

Soak the beans in the water overnight. Fill a soup pot with 3 quarts of water and add the soaked beans. Cook on medium for 30 minutes. Add the onion, garlic, celery and carrots. Cook for 1 hour. Next add the tomatoes, tomato paste, vegetable stock cubes, salt, pepper and oregano. Cook on low heat for an additional 1 hour. If the beans are not tender yet cook for longer. To serve add chopped parsley. Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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