Fassoulada (Greek Bean Soup)

Total Time
1hr 45mins
Prep
15 mins
Cook
1 hr 30 mins

This classic Greek vegetarian soup is simple to make. Serve it with lots of fresh crusty bread. From Modern Greek.

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Ingredients

Nutrition

Directions

  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. Simmer for 1-1/2 hours or until tender.
  5. Allow to cool slightly.
  6. Season with salt and pepper and serve.
Most Helpful

5 5

The dried beans were ready to cook last night, but I was not. I drained them and placed into an air tight container. This afternoon I finished assembling the soup. It went together very fast. I think I'd like to add the parsley the last 10 minutes of cooking. Thank you for posting. Made for team Soup-A-Stars during ZWT9 2013

5 5

This was an excellent soup for a "chilly" day in Florida this winter. My sis found the recipe and added zucchini which made it all the better since we were getting extra greens.

5 5

Dreamer this is one good soup! I also used vegetable broth instead of water and 3 tablespoons of dried minced onion. Did forget about the broth and over salted a bit so do be careful if you sub with broth. The soup has a great flavor, strong and hearty but not overwhelming. Perfect comfort food and I will be making it again this fall.