Jaci Fry

Fasoulada! Christmas Bazaar!

Posted by Valerie on December 10, 2009

I don’t know anyone that knew Jaci & didn’t have some of her Greek Bean Soup. Either at the house or at the Christmas Bazaar on Arvada. From us to all of you…

Greek Bean Soup (Fasoulada)

8-10 C. Water
1 lb. (or a little over 2 C.) Dried Pinto Beans (Sort, rinse & soak over night)

1 lg. Onion (chopped)
4 Stalks of Celery
3 Cloves of Garlic
3 T. Oregano
1/2 C. Olive Oil (Simmer with beans a couple, three, four hours in the same water)

4 Carrots (30 min to an hour before soup is done)
1/2 Bunch of Parsley (Last 5-10 min before serving)
Salt
Pepper

Try it with some tomatoes or 3 T. Tomato Paste Jaci added it sometimes.
Hilarey tops hers with a bit of Feta (Yum!)

I don’t remember Jaci making this on the stove ever. It was always a huge batch in the turkey roaster to share with everyone.
The last batch I made I had put on the heat about 5 in the morning in a crock-pot (on High) to serve around Noon. It still wasn’t quite done at 10am. That included the crock-pot taking forever to heat up and cooking a little slower than the stove. I put the carrots in at the same time and they were super mushy by the end. Don’t do that…

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One Response to “Fasoulada! Christmas Bazaar!”

  1. Noel said

    My absolute favorite!

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