Greek Bean Soup
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
- Prep time
- 30 min
- Cook time
- 1.5 hours
- Author rating
- 10/10
- Member rating
- 1.0/10 (1 vote)
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Ingredients
Units
Amount
| 1 tablespoon | baking soda |
| 1 large | carrot |
| 1/2 cup | celery |
| 1/4 cup | chopped fresh parsley |
| 1 teaspoon | dried oregano |
| 2 1/2 cup | dried white kidney beans |
| 1 tablespoon | lemon juice |
| 2 tablespoon | olive oil |
| 1 large | onion |
| 1/2 teaspoon | pepper |
| 1 teaspoon | salt |
| 4 tablespoon | tomato paste |
| 1 large | tomato, skinned and chopped |
| 12 cup | water |
Directions
- 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.
- Drain the beans when they are ready.
- Put all of the ingredients together in a clean pot.
- Bring it to a boil.
- Reduce the heat to medium-low and let it cook for an hour and a half.
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