This soup is delicious!! I know the list of ingredients looks long but there are many spices which are quick and easy to add. Don’t let the long list intimidate you because this recipe really is not difficult. It is a good one!
Greek Navy Bean Soup – recipe courtesy of Dairy Hollow House: Soup and Bread Cookbook
- 2 cups of dried navy beans, washed
- 1 1/2 – 2 quarts of vegetable stock or chicken stock
- 2 large onions, chopped
- 1 bay leaf
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1 teaspoon dried rosemary
- Pinch of cayenne pepper
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 2 fresh or 2 drained whole canned tomatoes, finely chopped salt and pepper to taste
- 4 tablespoons olive oil
- 1/2 cup chopped fresh parsley
- 2 garlic cloves peeled
- Juice of 1 lemon
- additional chopped parsley for garnish
- Paprika for garnish
Soak beans over night with enough stock to cover beans in the refrigerator if using stock Add remaining stock and cover beans to 1 1/2 inches and bring to a boil. Turn heat to low and add 1 onion, the bay leaf, herbs and cayenne. Gently simmer, covered 1 hour. Add the carrots, potatoes, celery and tomato. Let simmer, covered until the beans and vegetables are meltingly tender, about 30 minutes. Season with salt and pepper.
Saute remaining onion over medium heat until soft. Scrape the onion into a food processor and add the parsley, garlic and lemon juice and puree until smooth. Stir the puree into the soup. Cook about 5 minutes longer and serve. Enjoy!