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recipe title: |
Fassoulada (Greek Bean Soup) |
category: |
Soups |
keywords: |
greek, Soups, Vegetarian |
servings: |
8 |
ingredients: |
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
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directions: |
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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: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
New York.
Typed for you by Karen Mintzias
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