Greek-style bean soup

Name: Greek-style bean soup - Dorina F.
Ingredients: 500 g medium white beans; 5 liters of water; 150 ml olive oil; 2 medium onions; 2 cloves of garlic; 3 medium carrots; 1 medium celery; 500 ml tomato juice; 1 sprig of thyme; 1 teaspoon sweet paprika; 1 bay leaf; salt; black pepper; fresh parsley

Soups - Greek-style bean soup by Dorina F. - Recipia

Greek-style bean soup is something I cook when I feel like a hearty meal, but I also want something with a clear, clean taste. It's not complicated, but it requires a bit of patience, especially at the beginning with the beans. I've tried this version several times, and it has become somewhat of a standard in my kitchen. Usually, I make a large pot because the taste gets even better the next day. Quick info Total time: about 2 hours (not including soaking the beans) Preparation time: 15-20 minutes (plus a few hours for soaking the beans) Cooking time: 1 hour - 1 hour and a half Servings: 8 Difficulty: easy to medium Recipe type: hearty soup, vegan or for filling meals Ingredients 500 g medium white beans 5 liters of water 150 ml olive oil 2 medium onions 2 cloves of garlic 3 medium carrots 1 medium celery 500 ml tomato juice 1 sprig of thyme 1 teaspoon sweet paprika 1 bay leaf salt black pepper fresh parsley Preparation method 1. Start with the beans. Soak them for a good few hours, easiest overnight in cold water. Don't skip this step; it helps a lot with texture and cooking. 2. After they have swollen, drain the beans and boil them in clean water. When it starts to boil, discard the first water, rinse a little, then boil again with fresh water. Repeat this operation one more time (in total, two changes of hot water). This procedure reduces the specific smell and makes the soup more pleasant to taste. 3. The third time, boil the beans with the 5 liters of water. Now add the vegetables: finely chopped onion, carrots - half grated or diced small, the other half sliced, garlic cut into four, and chopped celery. 4. Let everything boil for about 35 minutes over medium heat until the beans start to soften, but are not fully cooked. 5. When the beans are half cooked, add the olive oil, tomato juice, and thyme sprig. If the soup reduces too much, add a little hot water, but it shouldn't be watery - in the end, it should be thicker than a regular soup. 6. Continue boiling over medium heat until the beans and vegetables are cooked, and the liquid has a thicker consistency. This takes another 30-40 minutes, depending on the beans. Stir occasionally. 7. When the beans are almost done, add salt, pepper, paprika, and the bay leaf. Let it boil for another 10 minutes, then remove the bay leaf. Don't leave it longer, as it can give the soup too strong a flavor. 8. Finally, turn off the heat and add the chopped fresh parsley. Let the pot sit covered for a few minutes before serving. Why I make this recipe often It's a thick, hearty soup, suitable for both fasting days and quick lunches with what you have in the pantry. The ingredients are simple and inexpensive, and the taste remains good even after it cools down. It can be reheated the next day without any problems. Tips and variations Tips Change the water twice at the beginning; don't skip this step. Don't leave the bay leaf in the pot too long, as it can change the flavor to bitter. Use quality olive oil; it's the main 'fat' in the soup and adds flavor. Substitutions If you don't have medium white beans, you can use another type, but the cooking time may vary. Celery can be replaced with parsnip, but the flavor will be slightly different. You can use canned tomato juice or homemade; it doesn't matter that much. Variations You can add a bit of bell pepper if you have it in the fridge; it goes well with the other vegetables. If you want a spicier soup, add a little hot pepper at the end. Serving ideas In Greece, it is traditionally served with pickles, especially cucumbers. I also like it with chopped green onions on the side or with a slice of dark bread. The soup is thick enough to serve as a main dish. Frequently asked questions 1. Can I make the soup with pre-cooked beans? You can use cooked or canned beans, but the taste and texture will be different. If you want to shorten the time, first boil the vegetables in clean water, then add the cooked beans and continue the recipe from the step with oil and tomato juice. 2. Can it be made without olive oil? You can use another vegetable oil, but the taste will be simpler. Olive oil really matters here. 3. What do I do if the soup is too thick at the end? Add a little hot water and bring it to a boil again. The soup should be thick but not turn into a stew. 4. Can I freeze the soup? It can be frozen, but after thawing, the texture of the beans may change slightly. It's not a big problem, but it's best consumed fresh or from the fridge within 2-3 days. 5. What kind of beans works best? Medium white beans cook more evenly. Large or red beans need more time and can change the texture. Nutritional values Estimation per serving (for 8 servings): 240-270 kcal, 8-10 g protein, 9-10 g fat (mostly from olive oil), 32-36 g carbohydrates, plenty of fiber due to the vegetables and beans. These are approximate figures, as it depends on how much the soup reduces and how much liquid remains. Storage and reheating Greek-style bean soup keeps well in the fridge for 2-3 days in a closed container. When reheating, add a little water if it has thickened too much. I do not recommend storing in the freezer for more than a month, as the beans change texture. That's it - a simple soup to make when you want something hearty and uncomplicated.

Greek-style bean soup

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