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| RECIPE FOR FASSOULADA ( GREEK BEAN SOUP ) |
Title: Fassoulada ( Greek Bean Soup )
Category: Ethnic Soups-stews
Serves: 8
Ingredients:
| 1.00 | lb | Dried navy beans | | 2.00 | | Onions; chopped | | 2.00 | | Celery stalks with leaves | | | chopped | | 2.00 | | Carrots; scraped & diced | | 4.00 | | Sprigs fresh parsley;chopped | | 1.00 | c | Chopped, drained tomatoes | | 1.00 | | Bay leaf | | 2.00 | | Sprigs fresh mint or thyme | | | Salt & freshly ground pepper | | 0.33 | c | 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.
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