Greek Style Bean Soup Recipe


Cooking Time1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyCuisine
DishMain Ingredient


 Dried black eyed peas/Navy / pea beans1 Pound
 Carrots2 Large, peeled and diced
 Onion1 Large, peeled and finely chopped to make about 1-1/2 cups
 Finely chopped celery1 Cup (16 tbs)
 Garlic cloves2 Large, peeled and minced
 Dried mint leaves1 Teaspoon
 Bay leaves2
 Chopped fresh parsley1 Tablespoon
 Fines herbes1⁄2 Teaspoon (Available In Supermarket Spice Section)
 Extra virgin olive oil1⁄2 Cup (8 tbs)
 Canned tomato sauce8 Ounce (1 Can)
 Beef bouillon cubes2
 Salt To Taste
 Black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2880 Calories from Fat 1114

% Daily Value*

Total Fat 121 g186%

Saturated Fat 10.6 g52.9%

Trans Fat 0 g

Cholesterol 4.6 mg

Sodium 3845.7 mg160.2%

Total Carbohydrates 340 g113.4%

Dietary Fiber 66.2 g264.6%

Sugars 32.1 g

Protein 121 g241%

Vitamin A 553.8% Vitamin C 135.8%

Calcium 71.2% Iron 307.5%

*Based on a 2000 Calorie diet


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.