Bean Soup

Fassouladha (Serves 4 – 6)

2 1/2 cups dried lima beans

1/2 cup olive oil

2 medium onions, chopped finely

2 medium carrots, chopped

1/2 cup celery, chopped

1 – 2 cloves garlic, minced

1 cup tomatoes, peeled and chopped

1 tbsp tomato puree

1/2 tsp each salt, sugar and pepper

4 cups chicken stock

3 tbsp parsley, chopped



Place the beans in a mixing bowl and pour over 4 cups of cold water. Cover and soak overnight.

In a large saucepan heat the oil and in this saute the onion, carrots, celery and garlic until the onions are translucent.

Add the tomatoes, tomato puree, salt, pepper and sugar. Cover and simmer on a medium low flame for about 10 minutes. Add the beans, stock and the water in which the beans were soaked.

Cover and continue to simmer gently for 2 hours longer. Add 1 tbsp of the parsley and cook until the beans are tender (about 45 minutes). Sprinkle over with the remaining parsley and serve hot.