Vegetarian Soup Cuisine--Greek Village Bean Soup

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* Exported from MasterCook *

 

Greek Village Bean Soup (Fassoulada)

 

Recipe By :Vegetarian Soup Cuisine, Jay Solomon

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian Soup Cuisine

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried navy beans -- soaked overnight & drained

OR other small white beans

8 cups water -- (to 10 cups)

1 tablespoon canola oil

1 medium yellow onion -- chopped

1 red bell pepper -- seeded & diced

2 cloves garlic -- (to 3) minced

1 medium white potato -- diced (peeled if desired)

1/4 cup tomato paste

1 1/2 tablespoons dried parsley

1 teaspoon ground cumin

1 teaspoon dried thyme

1/2 teaspoon ground black pepper

1/2 teaspoon salt

2 cups coarsely chopped Swiss chard or spinach

1/4 pound feta cheese -- (optional) crumbled

 

Combine the beans and water in a large saucepan and bring to a simmer. Cook

for 1 to 1 1/2 hours over low heat, until the beans are tender. Drain,

reserving 6 cups of the cooking liquid. Add more water if necessary.

 

In a large saucepan heat the oil. Add the onion, bell pepper, and garlic

and saute for 5 minutes. Add the beans, cooking liquid, potato, tomato

paste, and seasonings, and bring to a simmer. Cook for 2 to 25 minutes over

medium low heat, stirring occasionally. Stir in the Swiss chard or spinach

and cook for about 10 minutes more.

 

Let the soup sit for 10 minutes before ladling into bowls. If desired,

sprinkle feta cheese over top.

 

S(ISBN):

" 0-7615-0190-8 "

Copyright:

" 1996 "

 

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Per serving: 173 Calories (kcal); 5g Total Fat; (26% calories from fat); 9g

Protein; 24g Carbohydrate; 13mg Cholesterol; 376mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates