Greek Bean Soup recipe

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Ingredients

1 pound dried pinto beans
¾ cup olive oil, divided
4 stalks celery with leaves, chopped
1 large onion, chopped
4 large garlic cloves, chopped or pressed
1 (12 ounce) can chopped tomatoes
1 small bunch fresh parsley, finely chopped
1 tablespoon dried dill weed
1 tablespoon dried oregano
1 tablespoon dried basil
salt and freshly ground black pepper to taste
1 teaspoon white sugar

Nutrition Info

325.5 calories
carbohydrate: 33.3 g
cholesterol: : -
fat: 16.9 g
fiber: 8.3 g
protein: 10.7 g
saturatedFat: 2.4 g
servingSize: -
sodium: 91.7 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.

  2. Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.

  3. Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.

  4. Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.

Recipe Yield

10 servings

Recipe Note

My grandmother learned to make this delicious soup while living in Greece. I love fasolada because it's easy, cheap to make, and great for feeding large groups.

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