Fassoulada (Greek Bean Soup)

Featured in the Honolulu Star-Advertiser on July 27, 2012.



Fassoulada (Greek Bean Soup)

  • 1 pound dried white beans, soaked overnight
  • 1 large yellow onion, peeled and roughly chopped
  • 3 carrots, peeled and sliced
  • 3 stalks celery, strings removed and sliced
  • 3 red ripe tomatoes, peeled, seeded and roughly chopped or 1 can (15-ounces) peeled tomatoes
  • 2 tablespoons tomato paste
  • 1/3 cup olive oil
  • 2 bay leaves
  • 1 handful fresh flat-leaf parsley, chopped
  • Salt and fresh ground black pepper to taste


  1. Drain beans and place in large saucepan.
  2. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon.
  3. Add all other ingredients except salt and pepper.
  4. Bring to a boil, reduce the heat, cover, and simmer for 1 1/2 hours or until tender.
  5. Season with salt and pepper.
  6. Chill before serving.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
300 calories, 9 g fat, 1.5 g saturated fat, 0 mg cholesterol, 85 mg sodium, 43 g carbohydrate, 11 g fiber, 5 g sugar, 15 g protein


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