Greek Bean Soup Recipe

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Greek Bean Soup Ingredients

1 lb dried navy beans
2 onions, chopped
2 celery stalks with leaves chopped
2 carrots, scraped & diced
4 sprigs fresh parsley, chopped
1 cup chopped, drained tomatoes
1 bay leaf
2 sprigs fresh mint or thyme
1 salt & freshly ground pepper
1/3 cup olive oil

A Recipe for
Greek Bean Soup

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Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Greek Bean Soup Recipe
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This is a recipe for Greek Bean Soup from the recipe cookbook of Recipes-to-go (Bean)

Work is the curse of the drinking class.
Oscar Wilde (1854-1900)

Greek Bean Soup recipe - a tasty recipe for you to add to your collection!
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Greek Bean Soup

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
Ambrose Bierce

Greek Bean Soup Directions

Wash beans and soak overnight in cold water. The next day, in a soup
kettle, bring the beans to a boil in the soaking water. Skim off the
foam, then add the remaining ingredients, cover, and simmer gently
until the beans are tender, about 3 hours. Serve hot.

Note: Less frequently, the soup is pureed through a sieve. Also, you
may add the herbs during the last hour or so of cooking, if you wish.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.

Serves: 8

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Greek Bean Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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