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Greek Bean Soup

Category: Christine > For Lunch or Dinner

National dish of Greece, calorie friendly! You can refridgerate it for a few days and the flavor will improve. The soup is fairly thick, you can add more water if you like.

Servings: 10-15
Preparation Time: 30 min
Cooking Time: 1.5 hours
Author Rating: 10/10
User Rating: 1.0/10 (based on 1 vote)
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Ingredients:

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1 tablespoon	baking soda
1 large	carrot
0.5 cup	celery
0.25 cup	chopped fresh parsley
1 teaspoon	dried oregano
2.5 cup	dried white kidney beans
1 tablespoon	lemon juice
2 tablespoon	olive oil
1 large	onion
0.5 teaspoon	pepper
1 teaspoon	salt
4 tablespoon	tomato paste
1 large	tomato, skinned and chopped
12 cup	water

Directions:

Step 1

Soak the beans in water with baking soda. Let soak for at least 3 hours or even overnight. If you can't wait, just boil the beans with the baking soda for at least 20 minutes then let them sit for a couple of hours.

Step 2

Drain the beans when they are ready.

Step 3

Put all of the ingredients together in a clean pot.

Step 4

Bring it to a boil.

Step 5

Reduce the heat to medium-low and let it cook for an hour and a half.

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