Effie’s Fassoulada



Published by Harmony Books

This image courtesy of Joseph DeLeo

This version of the traditional Greek soup was inspired by the one Effie Tandy often makes.

NotesCracked Pepper:

For a more intense pepper flavor, we often use cracked pepper instead of finely ground. You can purchase cracked pepper in a jar from the supermarket spice section or crack your own by setting your pepper mill on coarse grind.

8 servings



Total Timeunder 4 hours

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian


Type of Dishhot soup, soup


  • 1/3 cup olive oil
  • 2 large onions, chopped (about 3 cups)
  • 2 garlic cloves, minced
  • 2 1/2 quarts water
  • 1 16-ounce can crushed tomatoes
  • 2 cups Great Northern beans, picked over and soaked
  • Freshly ground black pepper to taste
  • 1 sprig fresh mint or ½ teaspoon dried
  • Salt to taste


  1. Heat the oil in a heavy, 6-quart saucepan or Dutch oven. Add the onions and garlic and saute until golden, stirring constantly, about 5 minutes.

  2. Stir in the water, tomatoes, beans, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer ½ hours. Add the mint and salt; simmer 15 minutes longer or until beans are tender.


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