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Fasolada Soup Recipe

The Greek cuisine has always a little something to impress when it comes to its traditional dishes. Best characterized by Mediterranean accents, the Greek cuisine is rich in olive oil, fruits, vegetables, herbs and grains. The fasolada soup is a Greek recipe, one must absolutely try and taste, as it’s also known as the national food of the Greeks.

The Greek cuisine is a magical territory where the choices are endless and all the ingredients are exquisitely fresh and tasty. This also applies to Greek soups. The most famous of these delicatessen are: the egg-lemon soup, also called avgolemono, made of chicken, vegetables, eggs, lemon juice and rice; the bourou-bourou soup comes from Corfu island and it’s a vegetable and pasta soup, while the 'trahana soup' includes yogurt mixed with fermented grains. Other famous soups, besides the fasolada, are fakes (lentil soup), Magiritsa (a traditional Easter soup) or patsas (tripe soup).

The fasolada is, as said before, the national food of Greece, and it’s usually made of dry white beans, vegetables and olive oil. It actually inspired other countries in developing their own interpretations of the Greek fasolada, just like the Egypt, Levant, Turkey or Cyprus.

With each region of Greece having its own particular way of cooking it and sometimes different additional ingredients, fasolada remains one of the most popular Mediterranean soups.

With a history dating back in ancient times, the culinary tradition of Greece sometimes imposes that this special soup is to be consumed with crusty bread, black olives and feta cheese. Even though the preparation steps include several days for the beans to be ready to cook, this recipe is definitely worth trying. Here are the necessary ingredients for this recipe which serves 4 to 6 persons:

  • 1 pound of dried beans
  • water
  • 1 cup of olive oil
  • 1/2 tsp of ground black pepper
  • 2/3 tbsp of tomato paste
  • 2 carrots
  • 1 medium potato
  • 2-3 stalks of celery with leaves
  • 2-3 small hot red peppers
  • 1/2 tsp of sea salt

  • With one day before the actual cooking, soak the beans in warm water and leave them overnight. The second day, drain and rinse the beans and bring them to boil in a large pot, leave them on fire while boiling for 5 minutes and then drain them. Then move them into a clean pot and cover them with water.

    Slice the carrots, peel the potato and cut it into small pieces, cube-shaped, then finely chop the celery. Add the carrots, the celery, the oil, the ground pepper, the potato, and the hot peppers in the bean pot, and wait until it boils.

    At this point, make sure the heat is reduced and the pot is covered. Leave it for about an hour and a half on low heat. You’ll know when the fasolada is ready by simply checking the beans – if they are soft, the soup is almost ready. You only need to add some salt before removing the soup from fire.

    Tags: fasolada soup recipe, fasolada soup, soups recipe, soup recipes, beans recipe, soup recipes, soup, recipe, greek food, food

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