Fassoulada (Greek Bean Soup)

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This classic Greek vegetarian soup is simple to make. Serve it with lots of fresh crusty bread. From Modern Greek.

Ingredients Nutrition


  1. Drain beans and place in large saucepan.
  2. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
  3. Add all other ingredients except salt and pepper.
  4. Simmer for 1-1/2 hours or until tender.
  5. Allow to cool slightly.
  6. Season with salt and pepper and serve.


Most Helpful

The dried beans were ready to cook last night, but I was not. I drained them and placed into an air tight container. This afternoon I finished assembling the soup. It went together very fast. I think I'd like to add the parsley the last 10 minutes of cooking. Thank you for posting. Made for team Soup-A-Stars during ZWT9 2013

Charlotte J July 24, 2013

This was an excellent soup for a "chilly" day in Florida this winter. My sis found the recipe and added zucchini which made it all the better since we were getting extra greens.

Rodriguez49 February 03, 2014

Dreamer this is one good soup! I also used vegetable broth instead of water and 3 tablespoons of dried minced onion. Did forget about the broth and over salted a bit so do be careful if you sub with broth. The soup has a great flavor, strong and hearty but not overwhelming. Perfect comfort food and I will be making it again this fall.

lauralie41 August 28, 2010

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