The second it drops below 75 degrees (okay, maybe 80…), I’m instantly itching to make soup. Fall is my favorite season not just because of the perfect weather and the sweaters, but because of the food, too: soups and stews, apple recipes, pumpkin anything. Yes yes yes.
Making soups is fairly easy as it is, but this soup is especially easy. In fact, it might be the easiest soup you’ll ever make. There is no sautéing, no pureeing, no roux, no nada. You literally throw everything into a pot and let ‘er rip. The result is an incredibly healthy (not even any fat!), hearty, vegetarian main dish soup that is extremely popular on Greek tables. Dried beans are used here, so it does take a little bit of time for those to soak & cook, but considering you don’t actually have to do anything while these things are going on, it’s a pretty good deal. And believe me, when you taste it, it doesn’t seem that easy. The flavors all meld wonderfully together and create a delicious and satisfying meal.
This makes a lot of soup. We had leftovers for a couple days, and I also ended up freezing about 1/3 of the batch.
1 lb. dried navy beans
12 cups water (possibly more)
1.5 cups crushed tomatoes
3-4 bay leaves
1 Tbsp. oregano
pinch of red pepper flakes
1/2 cup chopped parsley
3 carrots, sliced
3 celery ribs, sliced
1-2 onions (depending on size), chopped
4 cloves garlic, sliced
Rinse and pick over the beans. Place them in a pot or bowl and cover them with water by about three inches. Soak overnight. Drain.
Add enough water to the pot to cover the beans by a few inches. Bring to a boil, and cook for 5-10 minutes. Again, drain the beans.
Pour the 12 cups of water into the pot. Add all of the remaining ingredients EXCEPT the salt. Return the beans to the pot and bring to a boil. Cover, reduce the heat to a simmer and cook for an hour and a half. Remove the lid and continue to cook another 30 minutes or until the beans are tender and the soup has thickened (add more water, if necessary). Season to taste with salt (you will need a decent amount, considering the large pot of soup & amount of water).
Fasolada (Greek Navy Bean Soup)