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Fassoulada (Greek Bean Soup)

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Soups/stews Vegetables


  • 1 lb Dried navy beans
  • 2 Onions; chopped
  • 2 Celery stalks with leaves chopped
  • 2 Carrots; scraped & diced
  • 4 Sprigs fresh parsley;chopped
  • 1 c Chopped, drained tomatoes
  • 1 Bay leaf
  • 2 Sprigs fresh mint or thyme
  • Salt & freshly ground pepper
  • 1/3 c Olive oil


Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot. Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish.
From Gemini's MASSIVE MealMaster collection at