Fassoulada ( greek bean soup )
Yield: 8 servings
Ingredients:
- 1 lb Dried navy beans 1 c Chopped drained tomatoes
- 2 Onions; chopped 1 Bay leaf
- 2 Celery stalks with leaves 2 Sprigs fresh mint or thyme - chopped Salt & freshly ground pepper
- 2 Carrots; scraped & diced 1/3 c Olive oil
- 4 Sprigs fresh parsley;chopped
Instructions:
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: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books New York.
