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home > recipes > soups > fassoulada
1 pound dried navy beans 2 onions, chopped 2 celery stalks with leaves chopped 2 carrots, scraped and diced 4 sprigs fresh parsley, chopped 1 cup chopped, drained tomatoes 1 bay leaf 2 sprigs fresh mint or thyme salt and freshly ground pepper 1/3 cup olive oil Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot. Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish.

Fassoulada


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keyword: fassoulada
ethnicity: greek
recipes for soups
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(posted June 7, 2007)

1 pound dried navy
beans
2 onions, chopped
2
celery stalks with leaves chopped
2 carrots, scraped and diced
4 sprigs fresh
parsley, chopped
1 cup chopped, drained tomatoes
1
bay leaf
2 sprigs fresh
mint or thyme
salt and freshly ground pepper
1/3 cup
olive oil

Wash
beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot.

Note: Less frequently, the
soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish.


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