How To Make Traditional Greek Bean Soup Fasolada 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
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.
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.
ANCIENT BEAN SOUP - (FASOLADA)
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
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
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