The Greek Feast--Bean Soup

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* Exported from MasterCook *

 

Bean Soup (Fasolada)

 

Recipe By :The Greek Feast Santa Barbara Style (A Collection of Family

Recipes from Saint Barbara Greek Orthodox Church)

Serving Size : 12 Preparation Time :0:00

Categories : The Greek Feast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups white Navy beans -- (dried)

8 cups water

1/3 cup olive oil

1 medium onion -- chopped

1 clove garlic -- minced

1 cup chopped celery -- with leaves

1 cup thinly sliced carrots

2 tablespoons chopped parsley

1 can chopped tomatoes -- (see Note*)

2 teaspoons salt

1/2 teaspoon pepper

 

Cover beans with water, bring to a boil for 2 minutes, cover with a lid, and

allow to sit at least 6 hours or overnight. Drain.

 

In a large soup pot, saute onion, garlic, celery, and carrots until slightly

browned. Add tomatoes, parsley, and beans. Mix well. Add 8 cups of water and

bring to a boil, stirring occasionally. Cook for one hour (or more) until beans

are tender, adding more water if necessary to keep the beans covered. When the

beans are almost done, add the salt and pepper to taste. Serve with hot crusty

bread.

 

Source:

" Olympus Press, P.O. Box 2397, Santa Barbara, CA 93120-2397 "

Copyright:

" 1999 by The Philoptochos Society of St. Barbara Greek Orthodox

Church, Santa Barbara, California "

 

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Per serving: 182 Calories (kcal); 7g Total Fat; (31% calories from fat); 8g

Protein; 24g Carbohydrate; 0mg Cholesterol; 379mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

NOTES : The recipe does not state what size can of chopped tomatoes to use -- my

guess is a 14-16 oz can.

 

The mainstay of Greek villages, this hearty soup can be served on a cold and

rainy day with crusty bread. Beans have sustained the Hellenes since the Bronze

Age.

Nutr. Assoc. : 4214 0 0 0 0 0 0 0 0 0 0