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Greek Bean Soup

Rated as 4 out of 5 Stars

"My grandmother learned to make this delicious soup while living in Greece. I love fasolada because it's easy, cheap to make, and great for feeding large groups."
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9 h 25 m servings 325
Original recipe yields 10 servings


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  1. Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
  2. Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
  3. Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
  4. Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.


  • Cook's Notes:
  • You can use dried pink beans in place of pinto beans and honey instead of sugar.
  • You can use pureed tomatoes in place of chopped.

Nutrition Facts

Per Serving: 325 calories; 16.9 33.3 10.7 0 92 Full nutrition

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4.10.20 Followed the recipe with the exception of using fire roasted tomatoes, what I had on hand. Simple ingredients for a warm, comforting, and flavorful soup. In the future, I may substitu...