Greek Bean Soup (Fasoulada)

Name: Greek Bean Soup (Fasoulada)
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8-10 serving(s)
Ingredients: 3 tablespoons olive oil; 3 medium onions, sliced; 2 medium carrots, diced; 2 medium celery ribs, sliced; 3 tablespoons chopped fresh parsley; 2 teaspoons dill weed; 2 tablespoons tomato paste; 8 cups water (2 quarts); 1 lb great northern bean, sorted,soaked overnight,rinsed,and drained; salt and pepper; 2 tablespoons fresh lemon juice (optional)

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Recipe by PalatablePastime

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

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READY IN: 1hr 25mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

3

tablespoons olive oil
3

medium onions, sliced
2

medium carrots, diced
2

medium celery ribs, sliced
3

tablespoons chopped fresh parsley
2

teaspoons dill weed
2

tablespoons tomato paste
8

cups water (2 quarts)
1

lb great northern bean, sorted,soaked overnight,rinsed,and drained
salt and pepper
2

tablespoons fresh lemon juice (optional)

DIRECTIONS

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

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