xpost dried bean soup greek

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Dried Bean Soup Greek Fassoulada

 

Recipe By :Robert Ackart

Serving Size : 10 Preparation Time :2:30

Categories : Thick Legume Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

STEP ONE:

2 cups dried small white beans -- (or

dried black-eyed peas)

8 cups water

STEP TWO:

1/2 cup olive oil

2 large carrots -- scraped, sliced

1 large leafy rib celery -- chopped, with its leaves

2 garlic cloves -- peeled, chopped

1 large onion -- peeled, chopped

STEP THREE:

6 ounce tomato paste

2 bay leaves

1 teaspoon mint

1/4 cup chopped parsley

Salt

Pepper

 

GREECE. Fassoulada is a vegetarian dried-bean soup. Traditionally, the beans or

black-eyed peas are left whole, but you may whirl 1 or 2 cupfuls of them, with

their liquid, in the container of a food processor or blender; doing so yields a

thicker soup.

 

1. In a soup kettle, combine the beans and water. Bring the water to the boil

and, over high heat, cook the beans, uncovered, for 5 minutes. Remove the kettle

from the heat and allow it to stand, covered, for 1 hour.

 

2. In a skillet, heat the olive oil and in it cook the vegetables, stirring,

until the onion is golden brown.

 

3. Add the vegetables and olive oil to the contents of the kettle. Add the

tomato paste, bay leaves, mint, and parsley. Return the liquid to the boil,

reduce the heat, and simmer the soup, covered, for 2 hours. Season it to taste

with salt and pepper.

 

Source:

" A Celebration of Soups "

Copyright:

" 1982 Robert Ackart (Doubleday) ISBN 0385158475 "

Yield:

" 10 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 266 Calories; 11g Fat (37.5% calories

from fat); 10g Protein; 33g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

155mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 4992 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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