Traditional Greek Bean Soup Recipe Fasolada Food

ANCIENT BEAN SOUP - (FASOLADA)

Ancient Bean Soup - (Fasolada) image

Don't be put off by the metric measures, just use the Zaar converter. Soaking the beans is not included in the timing.

Provided by Annacia

Categories Beans

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups white beans
1/2 liter water
200 g lard
3 onions, finely chopped
1/2 liter beef broth
2 garlic cloves
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon coriander
1 bunch parsley
2 bay leaves
salt and pepper

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.

Nutrition Facts : Calories 480.7, Fat 38.4, SaturatedFat 13.9, Cholesterol 31.7, Sodium 324.9, Carbohydrate 27, Fiber 5.2, Sugar 5.5, Protein 8

FASSOULADA (GREEK BEAN SOUP)

Fassoulada (Greek Bean Soup) image

This classic Greek vegetarian soup is simple to make. Serve it with lots of fresh crusty bread. From Modern Greek.

Provided by Dreamer in Ontario

Categories Onions

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dried white bean, soaked overnight
1 large yellow onion, peeled & roughly chopped
3 carrots, peeled & sliced
3 stalks celery, strings removed & sliced
3 red ripe tomatoes, peeled seeded & roughly chopped or 1 (15 ounce) can peeled tomatoes
2 tablespoons tomato paste
5 tablespoons olive oil
2 bay leaves
1 handful fresh flat-leaf parsley
salt, to taste
fresh ground black pepper, to taste

Steps:

Drain beans and place in large saucepan.
Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
Add all other ingredients except salt and pepper.
Simmer for 1-1/2 hours or until tender.
Allow to cool slightly.
Season with salt and pepper and serve.

FASOLADA (GREEK BEAN SOUP)

Fasolada (Greek Bean Soup) image

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

Ingredients

1/2 kg dried navy beans, soaked overnight (cannelini beans are traditional in greece)
1/2 cup olive oil
4 tablespoons tomato paste
2 garlic cloves, minced
1 1/2 cups onions, cut in small dice
1 1/2 cups celery, cut in small dice
1 1/2 cups carrots, cut in small dice
1 1/2 cups potatoes, cut in small dice
1/3 teaspoon red chili pepper flakes
salt and pepper
Tabasco sauce
Tabasco jalapeno sauce (jalapeno)
grated parmesan cheese

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)

Fasolatha (Greek Bean Soup) image

The Fasolatha (bean soup) Festival, originated in Florina, Macedonia, Greece, and is now a major cultural event in many Greek communities across the world. In the Northern hemisphere, the religious festival is traditionally observed near the start of winter - on St. Nicholas Day (during his lifetime he was known for giving sustenance to the poor). Food is a major part of the festival. Apart from Fasolatha (bean soup), Olives, Renga (smoked herring) freshly baked Florinian Bread (Pogatsa) Gyros, Souvlaki, Kebabs, and Loukoumathes (honey cinnamon - soaked donuts) are also served. Fasolatha is one of the heartiest dishes on the Greek vegetarian table, and a Lenten mainstay.

Provided by Molly53

Categories Lunch/Snacks

Time 50m

Yield 7 serving(s)

Number Of Ingredients 8

Ingredients

1 lb navy beans (or any other small dried white bean)
3 carrots, peeled and sliced
1 onion, peeled and chopped
3 stalks celery, chopped (leaves included)
1 cup tomato sauce
1 cup olive oil
salt
pepper

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.

Nutrition Facts : Calories 391.6, Fat 31.4, SaturatedFat 4.4, Sodium 370, Carbohydrate 23.2, Fiber 8.6, Sugar 4, Protein 6.3

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