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Greek Style Bean Soup Recipe
|Dried black eyed peas/Navy / pea beans||1 Pound|
|Carrots||2 Large, peeled and diced|
|Onion||1 Large, peeled and finely chopped to make about 1-1/2 cups|
|Finely chopped celery||1 Cup (16 tbs)|
|Garlic cloves||2 Large, peeled and minced|
|Dried mint leaves||1 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
|Fines herbes||1⁄2 Teaspoon (Available In Supermarket Spice Section)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Beef bouillon cubes||2|
|Black pepper||To Taste|
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
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.