Fasolada (Greek Navy Bean Soup)

October 4, 2010 · 16 comments

in dairy-free,greek,healthy,soups and stews,vegetarian

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.

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