Warm up your winter with fasolada, a Greek bean soup

Tired of your own cooking, but adventurous enough to try someone else's home-cooked food? You could try Mealku.com, a new food service that allows diners to swap homemade meals with others. Here, Carol Savvas makes her family's laundry day soup: Fasolada.

Fassolada bean soup
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Makes 6 servings


    • 1 pound black-eyed beans or white beans
    • 2 carrots, sliced lengthwise and cubed
    • 1 large onion, finely chopped
    • 1 cup finely chopped celery
    • 2 garlic cloves, mashed
    • Dash of dried mint
    • 2 bay leaves
    • 1 tablespoon chopped parsley
    • 1/2 teaspoon fine herbs
    • 1/2 cup olive oil
    • 1 can tomato sauce (8-ounce)
    • Salt and pepper
    • 2 teaspoons beef stock extract


Baking Directions:

Soak beans overnight in enough water to cover them; drain and set aside. In a large soup kettle, sauté carrots, onion, parsley, celery, garlic and seasonings in olive oil until golden brown. Add tomato sauce and beans; mix well. Add beef stock extract and enough water to cover the beans. Bring to a boil, lower fire and simmer covered 1 hour or until the beans are tender. While cooking add more water, if necessary, to keep the beans covered. Serve as a main course with bread, white wine and a platter of sliced tomatoes, sliced raw onions and feta cheese, sprinkled with olive oil, vinegar and oregano.

Related: Do you Mealku? Potluck craze sweeps home kitchens

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