GREEK BEAN SOUP

Greek Bean Soup image

Just picture this hearty bean vegetable soup topped with feta cheese, fresh chopped tomato and parsley. Add pita bread, toasted and buttered for dunking.

Provided by Lorac

Categories Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
4 (14 1/2 ounce) cans chicken broth
3 garlic cloves, minced
1/2 teaspoon dried oregano, crushed
1/8 teaspoon white pepper
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans, drained
2 cups cabbage, coarsely chopped
2 tablespoons lemon juice
1/4 cup feta cheese, crumbled
2 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped

Steps:

In a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes.
Add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes.
Add beans and cabbage, and simmer 5 minutes.
Add lemon juice and simmer 5 minutes.
Ladle into individual soup bowls and top with cheese, tomato and parsley.

Nutrition Facts : Calories 400.8, Fat 16.1, SaturatedFat 3.9, Cholesterol 8.3, Sodium 2118.8, Carbohydrate 41.4, Fiber 13.7, Sugar 9.6, Protein 22.8

*** Explore more Greek Bean Soup Recipes »

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