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Greek Bean Soup
Source: dLife

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

Prep Time: 3 hours
Cook Time: 2 hours
Difficulty: Intermediate

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
1 1/2 Fat , 1 Vegetables , 3 Starch , 1/2 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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2 1/2 cup  Beans, white, mature
1 tbsp  baking soda
12 cup  cold water
1 each  medium onions
1 each  fresh carrots
2 each  medium celery stalk
2 tbsp  tomato paste
1 tsp  fresh lemon juice
1 each  medium tomatoes
1 tsp  dried rosemary
1 tsp  salt
0 1/2 tsp  black pepper
0 1/4 cup  chopped parsley
0 1/4 cup  olive oil
  1. 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.
  2. Drain beans and place in a large pot and again cover with a lot of water and bring to a boil.
  3. Reduce heat to medium low and cook for 30 minutes, skimming any froth that comes to the top.
  4. Drain beans, rinse and drain again.
  5. Using a clean pot add the beans and 12 cups of water and place over high heat.
  6. Add in onion, carrot, celery, tomato paste, lemon juice, and tomato, bring to a boil.
  7. Lower heat to medium low and cook until beans and vegetables are tender, about 1 1/2 hours, stir occasionally.
  8. Add rosemary, salt (optional), pepper, parsley, and olive oil, cook for 5 minutes, then remove from heat.
  9. Cover and let sit 5-10 minutes.

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