This creamy bean soup with carrots makes a quick meal for any evening.
Course
Soup
Cuisine
Greek
AuthorMary Papoulias-Platis
Ingredients
1cupdried white beansnavy, northern
1quartchicken brothvegetable broth or water
1quartwater
4stalks celerychopped
4carrotssliced
2onionschopped
1bay leaf
1/2can tomato sauce4 oz. or 2 fresh tomatoes flesh only
2teaspoonssalt
pepper to taste
1/2cupparsleychopped
Garnish:
1small container of plain Greek yogurt
1/2cupsliced radishes
Instructions
Soak beans overnight in a bowl with water covering beans. The next morning rinse and place in the soup pot.
Add the broth, water, celery, carrots, onions, bay leaf and tomato sauce.
Bring to a boil, reduce and simmer for 1-1/2 hour - 2 hours. Test the beans.
Add the salt, pepper, and parsley the last 10 minutes.
Serve warm with a dollop of plain Greek yogurt and sliced radishes.
Recipe Notes
Note: This soup can be made in one day by boiling the beans in water for one hour. Then continue with the recipe! For a faster version use canned beans.