Recipe: Fassoulada (Greek Bean Soup)
For 8 Persons
Category: Soups, Vegetables
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
-----
back