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
TRADITIONAL GREEK BEAN SOUP RECIPE (FASOLADA)
Looking for an authentic Greek bean soup (fasolada) recipe? Find out how to make it the traditional Greek way! This is the authentic recipe for fasolada, a trademark dish that has nourished generations.
Provided by Eli K. Giannopoulos
Categories Main
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
- Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
- Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
- Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
- Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 339kcal, Sugar 5g, Sodium 495.2mg, Fat 22g, SaturatedFat 3g, UnsaturatedFat 17g, TransFat 0g, Carbohydrate 29.6g, Fiber 8.7g, Protein 8.7g, Cholesterol 0mg
GREEK BEAN SOUP
Just picture this hearty bean vegetable soup topped with feta cheese, fresh chopped tomato and parsley. Add pita bread, toasted and buttered for dunking.
Provided by Lorac
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes.
- Add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes.
- Add beans and cabbage, and simmer 5 minutes.
- Add lemon juice and simmer 5 minutes.
- Ladle into individual soup bowls and top with cheese, tomato and parsley.
Nutrition Facts : Calories 400.8, Fat 16.1, SaturatedFat 3.9, Cholesterol 8.3, Sodium 2118.8, Carbohydrate 41.4, Fiber 13.7, Sugar 9.6, Protein 22.8
FASOLATHA (GREEK BEAN SOUP)
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
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
HOW TO MAKE TRADITIONAL GREEK BEAN SOUP (FASOLADA)
A hearty bean soup to warm you up on a cold fall or winter night.
Provided by Marilena Leavitt
Categories Soup
Time 2h
Yield 6
Number Of Ingredients 17
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.
GREEN BEAN SOUP
This is my grandmother's recipe. She was a Transylvanian Saxon! This is a great soup and worth the experiment!
Provided by Jamie Elliott
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
- Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
- Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 17.6 g, Cholesterol 23.2 mg, Fat 12.5 g, Fiber 5.7 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 110.7 mg, Sugar 3 g
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- Add the beans in a large pot. Fill the pot with plenty of water to cover the beans and more. Add a pinch of salt. Stir and let the beans soak for 10 hours or overnight.When you are ready to cook, rinse them really well, put them back into the pot with enough water to cover them and cook in high heat for 20 min. Drain beans and set aside.
- In medium heat add 2-3 tbsp olive oil in the pot. Add the onions. Sauté for 2-3 min, until onions are translucent. Add the garlic. Stir and add carrots, celery, and tomato paste. Stir again well. Season with salt and pepper and the dry oregano. Sauté for 2-3 min mixing everything well to allow flavors to develop.
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