Greek Bean Soup (Fassoulada)

This Greek bean soup recipe is extremely cheap, but very tasty and easy to make.  Greek bean soup is also called fassoulada.

Greek Bean Soup (Fassoulada)

1 lb. dried navy beans
½ cup olive oil
1 large carrot, chopped
2 stalks celery, chopped
2 cups chopped onion
2 tsp minced garlic
one 6 oz. can tomato paste
1 cup chopped parsley
3 quarts water
salt and pepper to taste

  1. Soak the dried navy beans in hot water to cover for 30 minutes. Drain and discard the soaking water.
  2. Heat the olive oil in a large pot over high heat. Sauté the onion, carrot, and celery until soft, about 5 minutes. Add the garlic, and sauté, stirring constantly, for 1 minute. Add the soaked navy beans, tomato paste, and water.
  3. Bring the bean soup to a boil, then reduce the heat to simmer and cook, uncovered, until the beans are tender, about 2 hours. Add the chopped parsley about 15 minutes before serving. Season with salt and pepper to taste immediately before serving.


  • Add an additional olive oil to each bowl after serving. Stir well before eating.
  • Sprinkle feta cheese over each bowl after serving.

Yield:  6 to 8 servings

This recipe was adapted from The Complete Book of Greek Cooking

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