Greek Style Bean Soup Recipe
Ingredients
| 1 pound dried black-eyed peas or navy or pea beans | ||
| Carrots | 2 Large, peeled | |
| Onion | 1 Large, peeled, finely chopped | |
| Celery | 1 Cup (16 tbs), finley chopped | |
| 2 large cloves garlic, peeled and minced | ||
| Mint leaves | 1 Teaspoon, dried | |
| Bay leaves | 2 | |
| Parsley | 1 Tablespoon, chopped | |
| Herbes | 1/2 Teaspoon | |
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| 2 beef bouillon cubes | ||
| Black pepper salt | 1 To taste | |
Directions
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.
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.
Chef
