Recipe Details:Tasty, aromatic, hearty, and diabetic-friendly Greek Fasolada soup will satisfy your family and guests.
- Beans – ½ lb.
- Tomatoes (cut into large cubes) – 4
- Carrot (diced or sliced) – 1
- Onion (diced) – 1
- Garlic (minced) – 3 cloves
- Sweetener – 1 tsp alternative
- Celery stalks (chopped) – 4
- Bay leaves – 4
- Dried thyme – 3 pinches
- Vegetable oil – 3 tbsp.
- Salt – to taste
Recipe Directions:Step 1
In the evening, put the beans in a sauce pan, cover them with boiling water and leave overnight. That will make the beans swell, which will reduce the cooking time significantly.
In the morning, rinse the beans in water, cover them with boiling water again, add dried thyme and bay leaves. Boil for 1 to 1.5 hours until tender, but make sure not to overcook the beans.
Fry the diced onions for 2 minutes in a frying pan in vegetable oil until golden brown.
Add the carrot to the onion and fry for 2 more minutes.
Add the tomatoes to the frying pan along with the minced garlic, salt and sweetener. Simmer for 10 minutes over low heat.
Add the beans to the frying pan, using a slotted spoon to remove them from the broth.
Add the celery and simmer the dish for another 5 minutes. Then serve and enjoy!
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