Greek Bean Soup

I really like soups in the form of thick, rich bean soup. I suggest adding another soup from this category to your cookbooks.

Fasolada soup is a worthy representative of traditional Greek cuisine. The soup is made from beans and vegetables, without meat content. Due to the rich content of useful elements, it is good during the fasting period and for people who adhere to a healthy diet.

White beans need to be sorted out, remove bad beans, if they come across. Then rinse and fill with water. To start cooking soup in the morning, it is convenient to do it in the evening.

In the morning, drain the water in which the beans were. Fill the beans in a saucepan with the required amount of water according to the recipe, cover with a lid. After boiling, we make the fire quieter so that the water does not evaporate. There is no need to add salt, it can make the beans hard.

After 30 minutes, add the carrots cut into large pieces.

We cut the bell pepper into arbitrary pieces and send it to the pot after the carrots. If you have a large peppercorn, take half.

Prepare tomato dressing for soup. Cut onion and celery into small pieces. Fry in olive oil over low heat.

At this time, peel the tomatoes and pour boiling water over them. Cut into small pieces.

When the onion begins to turn golden, add chopped tomatoes to the pan. When stirring, they should let the juice and turn into a mush. Add the tomato paste and mix well.

After 5 minutes, the dressing is ready and we send it to the pan. Mix everything thoroughly.

Now the soup can be salted and seasoned with your favorite spices. From spices, it is good to use dry aromatic herbs and ground black pepper.

The beans must be tried. If there is not enough acid, you need to add a little vinegar, but no more than a tablespoon.

Fasolada soup is served hot or cold, seasoned with fresh herbs. A wonderful rich taste adds fresh bread to the soup.

Fasolada soup is quite a hearty lunch. Despite the lack of meat, men really like it.