Jaci Fry

Archive for the ‘Greek Bean Soup’ Category

A Year of Celebration – Paintings & Best Recipes…

Posted by Valerie on December 25, 2009

Jaci loved cooking & painting. She left us with so many images & flavors over her long lifetime we decided to share them here where anyone would have access & do the same. Here are just a few of both, & of course we included her most famous Greek Bean Soup recipe. Please use them & share them. That’s what she did.

If you have any stories, photos or recipes you would like to add just let us know… Contact info is on the left.


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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)

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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