Fasolada Soupa

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Greek bean soup is almost like a national dish in Greece, although it doesn’t seem to be so popular on this side of the world. Rather, I have seen the infamous Avgolemono soup everywhere including restaurants and even canned on supermarket shelves! I think the reason behind this is because it is one of the humble foods found on every Greek table at least once a month, sometimes once a week. Especially now during times of crisis, there might be some people living off this stuff!

And despite the homeliness of this soup, it is a very simple, nutritious, and delectable soup! With a few ingredients and little preparation, you too can enjoy this vegetarian soup in no time!

 

fasolado greek bean soup Fasolada Soupa

 

Greek Bean Soup “Fasolada” Recipe:

2 1/2 cups (about 1 lb) dried navy beans, soaked overnight or quick boiled*
1/2 cup olive oil
1 1/2 – 2 cups white onion
1 -2 cloves garlic
1 lg. or 8 – 10 baby carrots
2 stalks green celery
6 oz. of tomato puree or sauce
3 qts. hot water with 1 tsp. “better than bouillon” 
1 cup fresh parsley, chopped
salt and pepper
 
Soak beans overnight or pour boiling water over and cover for 30 minutes. You can also choose to quick boil for 15-20 minutes and then drain and rinse the beans. This is an important step in releasing some of the gas causing toxins in the beans. 
 
Pulse the onion, garlic, and carrots in the food processor until chopped or do by hand if you choose. Sliced the celery and saute everything in the olive oil over medium to medium high heat. Add the tomato puree, water, and bouillon and bring to a boil. Now, add the beans and salt and pepper, reduce to a simmer or soft boil. Let cook for 2 hours or until very tender. Periodically checking if you need anymore water. When 15 minutes remains, add the chopped parsley.Serve with a good bread, salad, and wine for a complete meal!

 
I think the key to making this soup really wonderful is using quality ingredients. Make sure your celery is green and flavorful, onions and garlic fresh, and I alaways recommend using olive oil for added nutrition and flavor benefits! 
 
Beans are a great alternative to meats throughout the week, and of course this is approved for fasting times – you can eliminate the oil if necessary. By adding more veggies you can also make it more hearty and colorful. Try it out and let me know what you think, or if your yiayia has a similar but maybe better recipe for fasolada, I would love to hear about that too!
 
Kali Orexi, 
Jacquline
 
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9 Responses to “Fasolada Soupa”

  • Jeanne:

    Good job. I really like this dish. Just had to comment that some like to add a bit of lemon juice when served. That includes me

  • Tom Ravenas:

    Jacquiline;

    I live in Bonita Springs Fl. & Evia Greece most of the year. Just finished a dish of Fasolada.
    The ingredients that makes ‘Fasolada’ Greek are the beans, – known in Greece as
    ‘Fasolia Kastorias’. They grow mostly in Western Macedonia near Kastoria – soil and
    water from cold streams makes these beans ideal…. Not easy to find and there are many
    imitations.

  • What a beautiful dish. I was looking for something different than what is usually served as Greek food in the US. I am glad i found your blog.

    Keep writing. It helps people like me understand different food cultures. I will be making this soup soon.

  • Artemis:

    Just to add a note, another reason why Fasolada is almost a regular at the Greek dinner table is because many Greeks follow the tradition of fasting on Wednesday and Friday (no meats, fish or dairy products). I remember Fakes (Lentil Soup) also being a staple, especially on Wed/Fri. My Mom alternated week by week between the two soups so we didn’t get too bored of beans and lentils. :) Though you’re right also in that with the economic crisis, I think these are 2 meals that will that will be on the table much more often. They’re definitely both very inexpensive to make, and you do get a bowl full of nutrition, so at least it’s also a healthy choice.

    Btw, great site, look forward to checking it out and may try my own hand at your recipe for Fasolada.

  • I hope you are getting settled well in Florida! This looks so delicious and easy. :) Can’t wait to make it one day! I just started a food blog and am excited to learn more about photography. :)

  • Marla:

    Jacqueline, are you living in the U.S. now?

  • Elle:

    Just came across your site, and I truly love it. I have always been hooked on the Greek culture and the food. My dad’s best friend married into a Greek family and they introduced us to the cuisine, and then we explored Tarpon Springs and fell in love (I live in the TB area too). As a vegetarian, this soup sounds divine- will have to make- I have everything but the beans and celery.

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Hi! My name is Jacquline. Welcome to my blog. I hope you will find some delicious Greek food recipes and enjoy the read along the way! Kali Orexi :)

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