Greek Bean Soup Recipe

My neighbor made a soup like this for me a while back,
and I had to go home and make my own rendition of it!
This has been one of my favorite "comfort foods" of the fall
ever since!

Greek Bean Soup

 

Ingredients:

- 1/4 C. + 2 Tbsp EVOO

- 2 large carrots

- 2 Celery Sticks

- 1/2 Yellow Onion

- 2 (15 oz) cans of Navy Beans, or Great Northern Beans

- 1 (14 oz) can of Diced Tomatoes

- Salt & Pepper (I always use Trader Joe's Pink Himalayan Salt Crystals)

- Feta Cheese for garnish

 

Directions:

1. In a large stock pot, pour 2Tbsp EVOO, and add chopped carrots, celery, and onions.  Let simmer on a low heat setting until the onions are cooked through, about 2-3 min.

 

 

2. Rinse and drain beans.  They will bubble at first... rinse them until they stop bubbling.

 

 

3. Add your beans, tomatoes (NOT drained), remaining EVOO, and salt & pepper to taste.  Stir together.

 

4. Bring to a boil, cover, turn heat to med-low & let simmer for about 10 minutes.

 

5. Serve with (or without) Feta Cheese sprinkled over top.

 

 

Note:  This soup is not exactly "soupy"... meaning, it doesn't really have a broth, but it is a delicious, budget-friendly, quick way to throw something together! Another thing I love to do with it is to make a double batch.  After it cools I stick half of the "soup" into a freezer bag  for another date (or to send home to a mom with a new baby... or someone else who needs it more). It keeps in the freezer for months... so it's a nice thing to have around in your freezer on a night you need something quick.. just remember to put a date on it so you know when it was made. :)

 

Enjoy!

 

xoxo

Heidi