Greek Bean Soup Recipe

Fasolada is a rich and nourishing vegan bean soup recipe from Greece.

It is the perfect dish for cold weather, and a happy discovery for vegetarians and vegans in mountainous regions of Greece, where vegetarian dishes sometimes can be hard to find...

After hiking up Mount Olympus (-yes I am very proud!) and staying overnight in the refuge camp before the final climb to "Mitikas", the top, was the occasion that for me epitomized the Fasolada, the Greek bean soup. It was the only alternative to the meat dishes on the menu, but it was worthy.

Hot, steamy, nourishing and healing (you wish!) tired and sore limbs from climbing all day, and preparing you for the final climb early next morning.

This is a recipe from my mother- and grand mother-in-law, who came from Kalavrita, a mountain village in the Peloponnese. 

Greek Bean Soup Recipe

Here's What You Need

Bean Soup Recipe
  • 500 gr. dried white beans
  • 2 medium carrots, sliced
  • 1 red bell pepper, chopped
  • 1 onion, finely chopped
  • 2 stalks of celery with leaves, finely chopped (about 1 cup)
  • 4 Tbs olive oil
  • 1/2 can crushed tomatoes, about 1/2 cup, or 1 chopped fresh tomato.
  • 1 small red chili pepper (optional), whole
  • 1 tsp paprika powder
  • salt and freshly ground pepper to taste

Here's What You Do

  • Wash the beans thoroughly and soak in plenty of water overnight.
  • The next day drain them, put in a large pot and cover with fresh water.
  • When the beans start boiling they will create a foam. Now drain and discard this water, and fill the pot with new fresh water covering the beans with about 1 1/2 inch or 2 fingers of water above them.
  • Add all the chopped vegetables.
  • Bring to a boil, lower the heat and simmer on medium heat under lid for 1-2 hours. The cooking time depends on the freshness of the beans (the fresher they are the shorter cooking time they need).
  • When the beans are soft; add the olive oil, crushed tomatoes, chili pepper and spices.
  • Simmer for an additional 10-15 min to let the flavors blend.

Serve the bean soup Greek style with a tomato-cucumber salad, feta cheese, black olives, crusty fresh bread and a small glass of red wine.

Kali orexi! Bon appetite!


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