Fasolada Vegetarian Greek Bean Soup Recipes
GREEK BEAN SOUP
My grandmother learned to make this delicious soup while living in Greece. I love fasolada because it's easy, cheap to make, and great for feeding large groups.
Provided by sb2boston
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h25m
Yield 10
Number Of Ingredients 12
Steps:
- Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
- Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
- Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
- Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 33.3 g, Fat 16.9 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 2.4 g, Sodium 91.7 mg, Sugar 3.2 g
FASOLADA (GREEK BEAN SOUP)
Very homey and comforting - especially on a cold day, when you want a more 'stick-to-your-ribs' type soup. This is definitely better made a couple of days in advance, so perfect to make over a quieter weekend to enjoy during a busier working week. The cooking time is approximate as it will depend on how old your beans are, how long you've soaked them, and how you cook them (I use a pressure cooker to cook the beans and then proceed with the rest of the recipe in a standard soup pot).
Provided by evelynathens
Categories Beans
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the beans until tender. Drain.
- In a soup pot, add beans and enough water to cover beans plus 3 extra cups of water. Bring to a simmer. Add remaining ingredients, season to taste with salt and pepper, and simmer until vegetables are cooked through, and soup has thickened, about 20 minutes. (greeks like soft veggies, you may want your soup cooked slightly less if you like crispier veggies). This soup only improves over the next few days, so go ahead and make it way before you plan to eat it.
- Note: At the table, I like to serve this with the choice of regular Tabasco, and the green (jalapeno) version, for people to add to their bowls as per their liking. I like a couple of drops of the red Tabasco, and a bit heavier on the green for more herbal notes. Also, for a more European flavour, a generous sprinkling of grated parmesan cheese at the table is divine.
GREEK FASOLATHA (NAVY BEAN SOUP)
This hearty bean and vegetable soup is both colorful and delicious. The original recipe was found at EatGreekTonight.com. Posted for ZWT #6--2010. Preparation time does NOT include overnight soaking of the beans.
Provided by CarrolJ
Categories One Dish Meal
Time 1h45m
Yield 3 quarts, 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak the bean in water overnight.
- Drain beans then place in a large pot with 7 cups of cold water.
- Add all the veggies and cook for 1 hour or until everything is tender.
- Add the olive oil and salt and pepper.
- Cook for another 10- 15 minutes.
- Serve.
Nutrition Facts : Calories 408.4, Fat 21.4, SaturatedFat 2.9, Sodium 355.5, Carbohydrate 42.9, Fiber 16.5, Sugar 6.1, Protein 14.1
FASOLATHA
Fasolatha is the national Greek dish. It has nourished generations. Olive oil is one of the vital ingredients of this delicious dish so do not economize with it.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
- Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.
- If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 26.8 g, Fat 18.4 g, Fiber 6.8 g, Protein 9 g, SaturatedFat 2.6 g, Sodium 198.3 mg, Sugar 4.3 g
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