Fassoulada - Greek Bean Soup
Categories: Greek, Ethnic, Soup, Vegetable, Euro, Side dish
Yield: 8 servings
1 lb Navy beans dried
2 ea Onions chopped
2 ea Celery ribss & leaves chopped
2 ea Carrots scraped & diced
4 ea Sprigs fresh parsley chopped
1 c Tomatoes peeled & chopped
1 ea Bay leaf
2 ea Sprigs fresh mint
Salt & pepper to taste
1/3 c Olive oil
Wash beans then soak your beans overnight in cold water.
Bring your beans to a boil in their soaking water in alrge soup pot.
Skim off foam then add all remaining ingredients.
Cover then simmer gently for 2 1/2-3 hrs. until beans are tender.
ORIGIN: Helen Paradopolos, Tarpon Springs-FL, circa 2000