Vegetable Bean Soup (Greek Fasolatha)

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Vegetable Bean Soup (Greek Fasolatha)

A perfect cup of soup for a cold day.  It’s super-simple, hearty and oh-so-good for you!

Here are the ingredients:

  • 6 cups cooked white kidney beans (about 4 cans of  BPA free beans, or one pound of dry)
  • 1/4 cup avocado oil
  • 1 medium white onion chopped
  • 2 large carrots chopped
  • 4 celery stalks chopped
  • 1 can (156ml) organic tomato paste
  • 3 L water  
  • 1 tsp Himalayan pink salt (more to taste if needed individually once served)
  • 1/2 tsp paprika
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tbsp oregano

Note:

  • You’ll want to soak your beans before making this soup.  I soak my beans overnight with 1 tbsp of baking soda and water.  Dry beans are best soaked fully covered with water and in a large enough bowl to allow for the beans to expand.  
  • Want to cook them in a crock pot? Click here for tips on cooking dried kidney beans in a crock pot. 

Directions:

  1. Drain the soaked beans and rinse, pick out any shriveled or unappealing beans.
  2. Take a large pot and heat avocado oil and add all veggies. Sweat veggies until soft and add all spices and stir. (except salt)
  3. Transfer the (rinsed) beans and water to the pot. Add the tomato paste to the soup mixing well.
  4. Bring soup to a boil and stir.  Reduce heat, cover, and let the soup simmer for about 1 hour or until beans are cooked thoroughly. If you used canned then simmer for about 30-40 minutes.  Once the beans have cooked you can add your salt.  (Did you know: Adding salt too early when cooking beans can keep them from becoming tender.)

 

XO,

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PureSense Health Clients: 1 cup of soup = 3 protein + 1 Fat

2018-03-28T23:34:41+00:00 Meals, Recipes|