Greek Bean Soup (Fasolatha)

Ingredients

• 6 Tinned Butter Beans (Drained and rinsed)
• 3 Tinned Tomatoes
• 2 stick Chicken Stock
• 1 tsp Tabasco Sauce
• 0.5 Lemon (Juiced)
• 1 White Onion (Finely chopped)
• 1 Red Onion (Finely chopped)
• 4 Cloves Garlic
• 0.5 cup Olive Oil
• 4 Carrots (Peeled and sliced)
• 1 Red Pepper (Cleaned and cut into slices)
• 1 Yellow Pepper (Cleaned and cut into slices)
• 10 Stalks Celery
• Salt & Pepper
• 1 cup Parsley (Washed and chopped)
• 1 tsp Sugar
• 1 cup Water

Method

1. 1

   Add the olive oil to a large pot and heat up.

2. 2

   Chop the onions and garlic and add to the pot. Fry until the onions are a golden brown colour.

3. 3

   Chop the tomatoes using a blender and add to the pot. Once the tomatoes come to a boil lower the stove and let them simmer for 5 minutes.

4. 4

   While the tomatoes are cooking prepare the celery, carrots and peppers. Wash them and slice them into pieces about 1cm thick.

5. 5

   Add the celery, carrots and peppers to the tomatoes. Increase the stove temperature and once the mixture is boiling reduce the heat and let the vegetables cook until tender.

6. 6

   While it is cooking add the 1 cup of water, lemon juice, tabasco sauce, salt, pepper, chicken stock and sugar.

7. 7

   Once the carrots are soft add the butter beans to the mixture and let it cook for another 30 minutes.

8. 8

   Add the chopped parsley to the bean soup and you are all done.