Bean Soup (Fasolada)
The cold weather today called for soup, so we decided to have Fasolada. hearty Greek bean soup will fill you up and warm you up during any cold winder day.
Bean Soup (Fasolada)
: Explore with taste
Recipe type: Soups and Salads
Cuisine: Greek
Ingredients
- 500 gr. White dry lima beans
- ½ cup olive oil
- 1 large onion chopped
- 4 cloves of garlic minced
- 3 stalks of celery chopped
- 2 large carrots chopped
- 2 tablespoons tomato paste
- Salt, fresh ground pepper to taste
- A pinch of paprika
- A few of parsley for garnish
Instructions
- Soak the dry beans overnight.
- Place beans in a large pot, and cover them with a lot of water.
- Bring water to a boil, reduce heat and allow beans to cook for about half an hour.
- Drain and rinse the beans and set aside.
- Use the same pot to heat up the olive oil. Over medium heat. sauté onion and garlic until translucent, add celery, carrots and sauté a little longer. Add tomato paste and mix well.
- Put the beans back in the pot, cover with water plus add some extra water. Cover the pot and allow beans to simmer until they are tender. (About 2 hours or more depending on the brand). Keep checking and stirring the pot occasionally.
- You might need to add more water and have to cook beans longer in order to achieve desired softness and consistency.
- When beans are almost done, add salt, pepper, paprika to taste.
- When ready to serve add parsley for garnish.
Notes
Soaking & rinsing the beans overnight, enhances their digestibility and nutrient absorption.
Adding salt to beans early has the tendency to harden them. So add the salt when they are almost done..
Adding salt to beans early has the tendency to harden them. So add the salt when they are almost done..
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