Fassoulatha–Greek white bean soup

Here is another simple yet fulfilling soup. Lima beans and white navy beans are the only two beans allowed on the GAPS diet.

This one I also adapted from eatingwell.com.

*prep ahead: soak beans at least 4 hours. Will need to cook 1.5-4 hours.

Fassoulatha

  • 1 cup dry white beans, lima or navy
  • 1/2 t turmeric
  • 1 inch piece ginger, grated
  • cooking fat of choice (i.e. ghee, coconut oil)
  • 2 t dried oregano
  • 1 large onion, finely sliced or chopped
  • 2 carrots, cut into coins
  • 2 stalks celery, chopped
  • 4 cups broth/stock
  • 2 large tomatoes, finely chopped
  • salt
  • black pepper to grind
  • 1/2 cup chopped parsley
  • juice of 1 lemon
  1. After soaking beans, rinse and drain. With enough water to cover beans, cook with turmeric and ginger. I like to cook beans as long as 4 hours (no, they don’t fall apart or get mushy), but 1.5 hour will do if you’re in a hurry.
  2. In a large soup pot, heat cooking fat. Add oregano, and then onion, carrots and celery.
  3. When they start to soften, add broth, beans with cooking liquid, tomatoes, and salt.
  4. Bring to a boil and lower to a simmer. Cook until vegetables are done (can insert knife into piece of carrot but it doesn’t fall apart).
  5. Pour into serving bowl and top with parsley and little lemon juice.

January 2013 003

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