Fasolada (Greek Navy Bean Soup)


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.

Fasolada (Greek Navy Bean Soup)

16 thoughts on “Fasolada (Greek Navy Bean Soup)

  1. Fassolada is definitely a staple in this house … that I think every household should adopt! Yours looks delicious. I’ve never tried freezing it … does it keep well?

  2. I agree. As soon as the weather changes, I tend to jump straight into fall foods. I’ve never had this soup before, but it looks really flavorful. And I appreciate that it uses dried beans because that’s what I always have in my pantry!

  3. Mom use to make this alot, but with all greek moms she will not give up the secret. I`ve tried to make it with the help of some cook books, and they came close but nothin like moms, yours sounds great…. Given it a try tonght.

  4. I grew up in Montréal enjoying this soup in the winter. As as an adult, I prepare it all the time when there is snow on the ground.

    For an added twist, I started adding the prosciutto ends that they offer at the Italian markets. Peel the fat off it first, then cut the meat into cubes to put in the soup. It is the sweetest part of the prosciutto and adds great flavour to the dish without adding all the calories. When I serve the bowl, I add a tablespoon of olive oil. With a loaf of Portuguese or Italian bread on the side, it is a delicious meal that warms you up. Now you have awesome Greek soul food. Enjoy!

  5. I can’t begin to tell you how much I love this soup. My husband ate the leftovers every day for lunch till it disappeared, then asked me to make more next week. Thank you for a new staple for our household!

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