Greek Bean Soup (Fasoulada) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Rib-sticking and economical with a mediterranean flair! Serve with warm pita breads and crisp Greek salad! Ingredients:
3 tablespoons olive oil |
3 medium onions, sliced |
2 medium carrots, diced |
2 medium celery ribs, sliced |
3 tablespoons chopped fresh parsley |
2 teaspoons dill weed |
2 tablespoons tomato paste |
8 cups water (2 quarts) |
1 lb great northern bean, sorted,soaked overnight,rinsed,and drained |
salt and pepper |
2 tablespoons fresh lemon juice (optional) |
Directions:
1. Heat olive oil in large pot; add onions, and saute until tender.
2. Add carrots, celery, parsley, and dill weed; cook until carrots are glazed, 5-7 minutes.
3. Mix in tomato paste, water, and beans; season to taste with salt and pepper.
4. Bring to a boil, then reduce heat and cover.
5. Simmer over low heat 1 or more hours or until beans are tender.
6. Stir in lemon juice, if desired, just before serving.
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