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Greek Style Bean Soup

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Ingredients
  Dried black eyed peas/Navy / pea beans 1 Pound
  Carrots 2 Large, peeled and diced
  Onion 1 Large, peeled and finely chopped to make about 1-1/2 cups
  Finely chopped celery 1 Cup (16 tbs)
  Garlic cloves 2 Large, peeled and minced
  Dried mint leaves 1 Teaspoon
  Bay leaves 2
  Chopped fresh parsley 1 Tablespoon
  Fines herbes 1⁄2 Teaspoon (Available In Supermarket Spice Section)
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Canned tomato sauce 8 Ounce (1 Can)
  Beef bouillon cubes 2
  Salt To Taste
  Black pepper To Taste
Directions

Soak beans overnight in enough water to cover.
Rinse well, drain and set aside.
In a large soup pot, saute carrots, onion, celery, garlic, mint, bay leaves, parsley and fines herbes in olive oil until onion is golden brown.
Add tomato sauce, reserved beans and enough water to cover beans.
Stir in bouillon cubes.
Bring to a boil, lower heat and simmer, covered, for 1 hour, or until beans are tender.
Add more water as necessary to keep beans covered.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
60 Minutes

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