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Fassoulada (bean soup)

Yield: 8 Servings

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: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books New York.

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More