Yesterday, was a bit of a chilly day in the Netherlands, so I decided to make this soup which is a favorite of mine. This soup is usually eaten during the winter time, so when you come home from that snowy or rainy day you want to have something warm to eat. You can always make this soup in advance and keep it in the freezer, all you do is warm it up and enjoy. 🙂
The twist to my soup is that I add bacon, 🙂 and with the oregano it gives it a rustic – spicy taste. I am a person who enjoys trying new things, so I often make this soup during the summer season, and eat it cold, like a salad. 🙂
GREEK BEAN SOUP WITH A TWIST (FASOLADA)
- 3 cups white dried beans
- 1 large onion finely chopped
- 1 large carrot medium size pieces
- 1 red bell pepper chopped
- 2 teaspoons oregano
- 1 teaspoon parsley optional
- 4 fresh tomatoes graded
- 1 tablespoon tomato paste
- 1/2 cup olive oil
- 1 1/2 liter of Water
- 3- 4 bacon cut into small pieces
- Leave beans in water to soak overnight.
- Tip: This makes the beans softer, soaking all night in water and easier to boil.
- To start off the cooking process, you need to boil the beans at least three times, before you add in any of the other ingredients. So, bring to a boil and drain, and do the same step two more times.
- Once this is done add into your pot 1 1/2 liters of water, toss in all the ingredients, stir and let boil for one hour at medium heat.