Greek Bean Soup - Fasolada

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This is a simple and extremely popular dish - some people say that this, in fact, is the real Greek national dish! It's very easy to prepare, the only time-consuming part is soaking the beans overnight. nd it's tasty and nutritious, ideally eaten with fresh bread and olives.


½ kg haricot beans
1 large onion grated
2 carrots diced
1 tablespoons roughly chopped celery leaves
1 red hot chilli pepper
½ tablespoon tomato paste
150 ml slightly concentrated tomato juice
150 ml olive oil
Salt and pepper


Soak the beans overnight.

The next day put the beans in a deep pan with enough water to cover them.

Boil them, but before they come to the boil remove with a wooden spoon the froth that comes up to the surface.

After they come to the boil simmer for 15 minutes.

Remove the beans and drain them in a colander.

Put them back in the pan and add enough boiled water to cover them. (about 2 fingers above the surface of the beans)

Add all the remaining ingredients and simmer for 1 hour or more – until the beans are tender.

If you've tried this recipe please rate it!

Eat and Enjoy!

Greek Bean Soup - Fasolada Recipe


LC said...

That's one of my favorite soups!


I could eat this all day, everyday! Best recipe, by far!

Unknown said...

Like my mum in Greece cooks it. For extra flavour put some lemon juice in your brings up all the flavour..

Lazy Cat Kitchen said...

Great recipe! This is wonderful if you need to recover from a cold...and naturally meat free...

Anonymous said...

Is there a decent substitution for the slightly concentrated tomato juice? I've never seen that before.

Anonymous said...

This recipe was delicious. For the slightly concentrated tomato juice, I used the reserved juice from a can of tomatoes I used for a different juice and slightly reduced it over medium low heat.

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