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    You are in: Home / Recipes / Greek Bean Soup (Fasoulada) Recipe
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    Greek Bean Soup (Fasoulada)

    Greek Bean Soup (Fasoulada). Photo by Sue Lau

    1/1 Photo of Greek Bean Soup (Fasoulada)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Sue Lau's Note:

    Rib-sticking and economical with a mediterranean flair! Serve with warm pita breads and crisp Greek salad!

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    Units: US | Metric


    1. 1
      Heat olive oil in large pot; add onions, and saute until tender.
    2. 2
      Add carrots, celery, parsley, and dill weed; cook until carrots are glazed, 5-7 minutes.
    3. 3
      Mix in tomato paste, water, and beans; season to taste with salt and pepper.
    4. 4
      Bring to a boil, then reduce heat and cover.
    5. 5
      Simmer over low heat 1 or more hours or until beans are tender.
    6. 6
      Stir in lemon juice, if desired, just before serving.

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    Ratings & Reviews:

    • on March 20, 2007


      This was very economical and good for a bean lover. But, it needed quite a bit of spice. We added chicken broth and a lot of salt and pepper. Twice the dill it called for. But, for a cheap soup, it was good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2006


      This soup was OK but it was missing something - what, I don't know. I used all of the listed ingredients and even added some garlic and chicken bouillion but even that did nothing to liven up the taste.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Greek Bean Soup (Fasoulada)

    Serving Size: 1 (298 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 138.5
    Calories from Fat 48
    Total Fat 5.4 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 58.2 mg
    Total Carbohydrate 18.4 g
    Dietary Fiber 5.2 g
    Sugars 3.1 g
    Protein 5.4 g

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