Fasolada – Traditional Greek Navy Bean Soup

For many Greek people around the world it is that time again when we fast for Easter. Other Christians are observing Lent. Many people give up eating meat or animal products and often struggle to find delicious meals to satisfy their hunger. This traditional Greek Navy Bean soup is perfect for those who are on lent or for vegetarians who are looking to prepare Navy Beans in a new way.


2 cups of dried navy beans or 1 can of navy beans
1 onion, diced
3 to 4 garlic cloves, diced
3 celery stalks, chopped
2 medium carrots or 1 cup of baby carrots, chopped
1 cup of tomato juice
1 cube of chicken broth or vegetable broth
1 tbsp mint
olive oil
8 cups of boiled water

1. If you are using dried beans you need to soak them overnight to start the softening process. If you are using canned beans the cooking process is slightly different.

2. Add the soaked beans in a large stock put and about 4 cups of cold water. Boil for 15 minutes. Drain the beans and discard the water.

3. If you are using canned beans you will not have to do this step. Simply saute the vegetables in some olive oil for 4 to 5 minutes. Add the beans, tomato juice, seasonings and 4 cups of water. Bring to a boil and then simmer for 30 minutes.

4. If you are doing it the traditional way, add the beans back into the pot with 4 cups boiled water, the vegetables, tomato juice and olive oil. Bring to a boil and simmer for an hour.

5. At this point the beans should be softened up considerably. Add the seasonings and another 2 cups of boiled water. Simmer for another 30 minutes.

* If the beans are still hard after 1 hour of boiling, add another 4 cups and continue boiling for another hour. Beans should be soft to the touch.



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