Nutritional Info

Nutrition Facts

Serving Size 1 (251g)

Calories 371
Calories from Fat 111 (30%)
Amount Per Serving %DIV
Total Fat 12.3g 19%
Saturated Fat 2.7g 14%
Monounsaturated Fat 7.3g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 94.6mg 32%
Sodium 377mg 16%
Potassium 991.1mg 21%
Total Carbohydrate 25.1g 8%
Dietary Fiber 9.1g 36%
Sugars 3.5g
Protein 39.7g 79%

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Bean And Vegetable Soup

Source: Perfect Greek
Recipe Description
This hearty Greek soup is filled with beans and fresh vegetables.  A great dish for the cold weather months, served with crusty homemade bread.
Prep time
24 hr 15 min
Cook time
1 hr 50 min
Ready In
26 hr 5 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  dried great northern beans, covered with water and soaked overnight
3 3/4 Cup(c)  water
2   onions, chopped coarsely
2 Clove(clv)  garlic, chopped
2   carrots, chopped coarsely
2   celery stalks, sliced thinly
3 Tablespoon(T)  olive oil
2 Teaspoon(t)  fresh thyme, chopped
1   bay leaf
1 Pinch(pn)  sugar
14 Ounce(oz)  tomatoes in juice
1 Pinch(pn)  salt, to taste
2 Ounce(oz)  black greek olives, pitted and chopped
2 Tablespoon(T)  fresh flat leaf parsley, chopped
1 Pinch(pn)  pepper, to taste


Drain the soaked beans, rinse under cold water, then put in a large pan.  Add the water, bring to a boil, and boil for 10 minutes.  Reduce the heat, cover the pan, and simmer for 30 minutes.  Add the onions, garlic, carrots, celery, oil, thyme, bay leaf, sugar and the tomatoes with their juice, breaking them up with a fork.  Season with pepper.  (Do not add salt at this stage because it will make the beans tough.)  Return to simmering point, cover the pan again, and simmer for 45 minutes to 1 hour, until the beans are tender.  Season the soup with salt and pepper and serve hot, sprinkled with the chopped olives and the parsley.

Additional notes

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