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Fassoulada ( Greek Bean Soup ) Recipe

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Fassoulada ( Greek Bean Soup ) Recipe

Fassoulada ( Greek Bean Soup ) 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

Fassoulada ( Greek Bean Soup ) Preparation:

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.

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)

�Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.�

Pearl Buck (1892-1973) American Nobel Prize winning author.

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Important Note: This Fassoulada ( Greek Bean Soup ) recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.