Fasolada Greek Navy Bean Soup Food

HOW TO MAKE TRADITIONAL GREEK BEAN SOUP (FASOLADA)

Steps:

• Pick over and rinse the beans, discard malformed or stone-like ones. Soak the beans for at least 8 hours or overnight (preferably).
• The next morning, drain and rinse the beans. Place them in a large pot with just enough fresh water to cover them. Bring to a boil. You will notice that white foam will rise to the surface of the water. Remove it with a spoon and then drain the beans in a colander. (This step is necessary to get rid of the impurities and it also makes the beans much easier on your stomach!)
• Place the beans back in the pot with the six cups of fresh water. Bring to a boil, reduce the heat to medium-low, and simmer for about 30 minutes. While the beans cook, prep the vegetables.
• Add the onion, celery, carrots, garlic, ⅓ cup of olive oil and bay leaves to the pot. Simmer, partially covered for about 30 minutes, stirring occasionally.
• Next, add the tomatoes, tomato paste, potato and the seasoning. Cover the pot partially and continue simmering for about 30 minutes more, or, until the beans are very tender and the soup is thick and creamy (*see note). Check to see if a little more liquid is needed, and if it does add a little warm water. The consistency of the soup should be thick.
• Just before removing from the heat, discard the bay leaves and stir in the vinegar and the remaining ⅓ cup of olive oil. Taste and adjust the seasoning.
• Serve hot with some hearty bread, seasoned olives and Greek Feta cheese.

FASOLADA (VEGETARIAN GREEK BEAN SOUP)

Steps:

• 1. Soak bean in water overnight. Drain the beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
• 2. Add all the other ingredients except the salt and pepper, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle onto bowls. Serves 6 to 8

GREEK FASOLATHA (NAVY BEAN SOUP)

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.

FASOLADA (GREEK BEAN SOUP)

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.

FASOLATHA (GREEK BEAN SOUP)

Steps:

• Soak the beans in water over night.
• Strain the water and place the beans in a pot with new water.
• Bring to a boil, remove from heat; strain water.
• Replace the beans, add the rest of the ingredients and enough water to cover all the ingredients and simmer covered for an hour.

FASOLADA (GREEK NAVY BEAN SOUP)

Steps:

• Leave beans to soak over night.
• Chop carrots, onions and celery ribs (with leaves) and add to pot with garlic sauteing in EVOO.
• Add tomato paste, sauce, and whole tomato, crush in hand.
• Add navy beans.
• Add enough water to cover, and remaining EVOO.
• Boil covered for an hour, turn way down heat, and simmer at least 4 hours. The longer, the better.
• Enjoy with additional EVOO on top, crusty bread, and a good hunk of feta.

ANCIENT BEAN SOUP - (FASOLADA)

Steps:

• Soak the beans in water over night.
• Then boil them with a bay leaf, in water just to cover for 5 minutes.
• Take the pot off the heat and cover for 1 hour.
• Pour the beans and bay leaf into the beef broth and slowly boil for 2 hours. Saute the onion in the lard and then add the parsley, the coriander, the salt and pepper.
• Add this to the beans.
• Add the honey and allow to boil slowly for a few more minutes.
• Before serving, add the garlic cloves that have been passed through a garlic press and mixed with the oil.