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Greek Bean Soup Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, C, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb Dried navy beans

    2. Salt & freshly ground pepper

    3. 2 Sprigs fresh mint or thyme

    4. 1 Bay leaf

    5. 1 c Chopped, drained tomatoes

    6. 4 Sprigs fresh parsley;chopped

    7. 2 Carrots; scraped & diced

    8. chopped 2 Celery stalks with leaves

    9. 2 Onions; chopped

    10. 1/3 c Olive oil

    Instructions Jump to Ingredients ↑

    1. Wash beans and soak overnight in cold water.

    2. The next day, in a soup kettle, bring the beans to a boil in the soaking water.

    3. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours.

    4. Serve hot.

    5. Note: Less frequently, the soup is pureed through a sieve.

    6. Also, you may add the herbs during the last hour or so of cooking, if you wish.

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