Fasolada (Greek Bean Soup)



Navy bean soup.


1 pound small navy beans, soaked overnight
1 large onion, chopped
2 carrots, chopped thin
1 stalk celery chopped
1 (8 oz.) can tomato sauce
2 tbsp. ketchup
2 tbsp. barbecue sauce
3 tbsp. olive oil


Drain beans, rinse, set aside. Heat olive oil and cook onion, carrots, and celery. Add beans and rest of ingredients. Add water to just cover the beans. Cook on low, covered, for 1 hour, stirring and adding water as needed. Simmer for another hour if possible. The longer the simmering, the richer the flavor. Serve with greek bread and a salad.