Skip to main content New<> this month
Get the Allrecipes magazine

Greek Bean Soup

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos
0

"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."
Added to shopping list. Go to shopping list.

Ingredients

9 h 25 m servings 325
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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

Explore more

Reviews

Read all reviews 0