Greek Bean Soup Recipe

Ingredients

• 1 pound dried pinto beans
• 6 tablespoons olive oil, divided
• 4 stalks celery with leaves, chopped
• 1 large onion, chopped
• 4 large garlic cloves, chopped or pressed
• 1 (12 ounce) can chopped tomatoes
• 1 small bunch fresh parsley, finely chopped
• 1 tablespoon dried dill weed
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• Salt and freshly ground black pepper to taste
• 1 teaspoon white sugar (Optional)

Directions

Step 1: Place the dried beans in a large bowl or pot. Cover them with fresh water and allow them to soak for 8 hours or overnight.

Step 2: After soaking, heat 2 tablespoons of olive oil in a large, heavy soup pot over medium heat. Add the chopped celery and onion. Cook for 5 to 7 minutes, or until they become soft and translucent.

Step 3: Add the garlic to the pot and cook for an additional minute to release its fragrance.

Step 4: Drain the soaked beans and add them to the pot with the cooked onion and celery mixture. Add 2 inches of cold water, ensuring the beans are well-covered.

Step 5: Stir in the chopped tomatoes, fresh parsley, dried dill, oregano, and basil. Bring the mixture to a boil, which should take about 5 minutes.

Step 6: Reduce the heat and let the soup simmer. Cook for 1 to 1 1/2 hours, or until the beans are soft. Stir the soup every 15 to 20 minutes, and add more water as necessary to maintain the right consistency.

Step 7: Once the beans are fully cooked, add the remaining 4 tablespoons of olive oil. Season with salt, pepper, and the optional white sugar to balance the flavors.

Cooks Note

You can substitute dried pink beans for pinto beans and use honey instead of sugar for a slightly different taste. If you prefer, you can also use pureed tomatoes instead of chopped tomatoes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.