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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Greek Bean Soup

Source: dLife

This thick bean soup is loaded with taste from onions, celery, carrots, tomatoes, and seasonings.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	288.2

Total Carbs	42.6 g

Dietary Fiber	10.9 g

Sugars	3.8 g

Total Fat	7.3 g

Saturated Fat	1.1 g

Unsaturated Fat	1.0 g

Potassium	1258.1 mg

Protein	15.5 g

Sodium	549.5 mg

Dietary Exchanges 7.3 Fat, 0.7 Vegetables, 0.0 Fruits, 2.5 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.5
2 1/2 cup Beans, white, mature 1.0
1 tbsp baking soda 12.0
12 cup cold water 1.0
1 each medium onions 1.0
1 each fresh carrots 2.0
2 each medium celery stalk 2.0
2 tbsp tomato paste 1.0
1 tsp fresh lemon juice 1.0
1 each medium tomatoes 1.0
1 tsp dried rosemary 1.0
1 tsp salt 0.5
0 1/2 tsp black pepper 0.25
0 1/4 cup chopped parsley 0.25
0 1/4 cup olive oil

Directions

In a large bowl, cover beans with warm water and add baking soda (this will cause the water to foam and remove gas from beans), mix well. Let soak at room temperature for at least 3 hours, preferable overnight.
Drain beans and place in a large pot and again cover with a lot of water and bring to a boil.
Reduce heat to medium low and cook for 30 minutes, skimming any froth that comes to the top.
Drain beans, rinse and drain again.
Using a clean pot add the beans and 12 cups of water and place over high heat.
Add in onion, carrot, celery, tomato paste, lemon juice, and tomato, bring to a boil.
Lower heat to medium low and cook until beans and vegetables are tender, about 1 1/2 hours, stir occasionally.
Add rosemary, salt (optional), pepper, parsley, and olive oil, cook for 5 minutes, then remove from heat.
Cover and let sit 5-10 minutes.