I'm looking for:

Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Fasolatha (Greek Bean Soup) Recipe
    Lost? Site Map

    Fasolatha (Greek Bean Soup)
    Fasolatha (Greek Bean Soup). Photo by Thorsten

    Photo by Thorsten

    1/3 Photos of Fasolatha (Greek Bean Soup)

    more photos
    Add Your Photo
    5.0 7

    Rate it! | Read 7 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Molly53's Note:

    The Fasolatha (bean soup) Festival, originated in Florina, Macedonia, Greece, and is now a major cultural event in many Greek communities across the world. In the Northern hemisphere, the religious festival is traditionally observed near the start of winter - on St. Nicholas Day (during his lifetime he was known for giving sustenance to the poor). Food is a major part of the festival. Apart from Fasolatha (bean soup), Olives, Renga (smoked herring) freshly baked Florinian Bread (Pogatsa) Gyros, Souvlaki, Kebabs, and Loukoumathes (honey cinnamon - soaked donuts) are also served. Fasolatha is one of the heartiest dishes on the Greek vegetarian table, and a Lenten mainstay.

    SAVE THIS RECIPE TO:

    • Save this recipe in your online cookbook to access when you need it.

    • Menu

      Create a new menu and save this recipe for easy meal planning.

    • Meal Planner

      Add this recipe to a weekly meal plan.

    • Shopping List

      Add this recipe's ingredients to your weekly shopping list.

    Manage this recipe:
    Share This Recipe:

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the beans in water over night.
    2. 2
      Strain the water and place the beans in a pot with new water.
    3. 3
      Bring to a boil, remove from heat; strain water.
    4. 4
      Replace the beans, add the rest of the ingredients and enough water to cover all the ingredients and simmer covered for an hour.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on September 02, 2005

      55

      This is SOOOO good and easy to make. I prefer to use a pressure cooker and more veggies, including diced tomatoes rather than paste. I make the dish all the time! Of course I learned it from my mom and I also grew up eating it. We always had it with lemon juice squeezed on it in the plate. As with all recipes, I make my own personal modifications. One is to add the olive oil AFTER everything is cooked. This helps retain the delicious taste and good nutrition of the oil. Another modification comes from my Canadian (of Scottish descent) girlfriend. You add crispy fried bacon broken into pieces, also in the plate.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on December 05, 2009

      55

      I really, really enjoyed this. I added lemon juice at the end and it was perfect.

      person found this review Helpful. Was this review helpful to you? Yes | No

    • on September 20, 2008

      55

      This was good. I don't know how Greek this was, as I'm not familiar wiht Greek food. I couldn't bring myself to add a whole cup of olive oil, so I just used 1/4 cup. And I didn't use celery. I added McCormick's Lemon & Herb Seasoning (2 tsp) at the end of cooking. It tasted better as I added more to my individual serving. Next time I will try 3 or 4 tsp.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    You Might Also Like...

    Greek Fasolatha (Navy Bean Soup). Recipe by CarrolJ

    Greek Fasolatha (Navy Bean Soup)

    By CarrolJ
    View All Lunch/Snacks Recipes

    Advertisement

    Nutritional Facts for Fasolatha (Greek Bean Soup)

    Serving Size: 1 (189 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 391.6
     
    Calories from Fat 282
    72%
    Total Fat 31.4 g
    48%
    Saturated Fat 4.3 g
    21%
    Cholesterol 0.0 mg
    0%
    Sodium 369.9 mg
    15%
    Total Carbohydrate 23.2 g
    7%
    Dietary Fiber 8.6 g
    34%
    Sugars 3.9 g
    15%
    Protein 6.3 g
    12%
    Detailed Nutrition Values About Nutrition Info

    More Ideas from Food.com

    Asparagus Dishes

    Can't-Miss Asparagus

    Our 10 top picks include party dips, soups, salads, sides and beyond.

    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites