Greek Bean Soup

National dish of Greece, calorie friendly! You can refridgerate it for a few days and the flavor will improve. The soup is fairly thick, you can add more water if you like.

Servings: 10-15
Preparation Time: 30 min
Cooking Time: 1.5 hours
Author Rating: 10/10

Ingredients:

1 tablespoonbaking soda
1 largecarrot
0.5 cupcelery
0.25 cupchopped fresh parsley
1 teaspoondried oregano
2.5 cupdried white kidney beans
1 tablespoonlemon juice
2 tablespoonolive oil
1 largeonion
0.5 teaspoonpepper
1 teaspoonsalt
4 tablespoontomato paste
1 largetomato, skinned and chopped
12 cupwater

Directions:

Step 1
Soak the beans in water with baking soda. Let soak for at least 3 hours or even overnight. If you can't wait, just boil the beans with the baking soda for at least 20 minutes then let them sit for a couple of hours.
Step 2
Drain the beans when they are ready.
Step 3
Put all of the ingredients together in a clean pot.
Step 4
Bring it to a boil.
Step 5
Reduce the heat to medium-low and let it cook for an hour and a half.
 
Recipe provided via www.MeanMeals.com