GREEK WHITE BEAN SOUP WITH GARLIC & LEMON
A very easy and nutritious white bean soup, with a nice and thick texture. All made from scratch with few basic ingredients.
Provided by [email protected]
Categories Main Course
Number Of Ingredients 9
Steps:
- Drain the beans from the water they've soaked in overnight.
- Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
- In a medium-sized cooking pot add the olive oil and heat over medium-high heat. Add the onion and garlic and cook until softened and golden in color.
- Add the beans along with 1.5 liters of water (or 1 liter of water + 500 ml vegetable stock) and bring to a boil. Then reduce heat to medium-low and with the lid on partly open on the side, simmer for about 2 hours or until beans are completely soft and tender (cooking time may depend of the variety and quality of the beans).
- Add the celery and carrot and season with salt and pepper. Continue simmering, stirring occasionally until the soup gets nice and thick. Then add the lemon juice and zest and cook for 2 minutes more. Remove from heat and serve with freshly ground pepper on top and an extra squeeze of fresh lemon if you like.
- Using the saute function, add the olive oil and cook the onion and garlic until softened and golden in color.
- Add the remaining ingredients along with 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) and close the lid. Cook on manual for 20 minutes. Let the pot sit for 5-10 minutes and then turn the valve to venting. Once it releases the steam open the lid. Finish off with the lemon juice + zest.
- If using a slow cooker, take the time to separately saute the garlic and onion in olive oil until golden using a separate skillet as it will make a huge difference to flavor instead of adding everything in at once. Add the sauteed ingredients in your slow cooker along with the remaining ingredients except for the lemon juice + zest, and 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) and cook either on low for 8 hours or on high for 4 hours. Add the lemon juice and zest and cook for 5 minutes more.
- Using the saute function, add the olive oil and cook the onion and garlic until softened and golden in color.
- Add the remaining ingredients along with 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) except for the lemon juice+ zest. Put the lead on and switching on the slow cooker function to normal, cook for 8 hours or for 4 hours on high. Finish with the lemon juice + zest.
Nutrition Facts : ServingSize 1 serving, Calories 495 kcal, Carbohydrate 27 g, Protein 8 g, Fat 42 g, SaturatedFat 6 g, Sodium 293 mg, Fiber 7 g, Sugar 3 g
10 TRADITIONAL GREEK SOUPS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Greek soup in 30 minutes or less!
Nutrition Facts :
GREEK GARLIC SOUP
Also known as "Skordozoumi", this Sephardic soup is thickened with eggs, yogurt and feta cheese. Adapted from "Sephardic Flavors" by Joyce Goldstein.
Provided by Sephardi Kitchen
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, saute the garlic over medium heat for several minutes. Add the 3 cups of water and bring to a boil over high heat. Add salt and pepper to taste, reduce heat to medium, and simmer uncovered for about 10 minutes.
- Reduce heat to very low, add the feta cheese and yogurt, and stir for several minutes until well combined. Do not allow the soup to boil. Remove from heat, and add lemon juice, if using.
- In a bowl, beat the eggs until frothy. Gradually whisk the eggs into the soup. Taste and adjust the seasonings, and then ladle into the bowls. Serve with croutons.
SKORTHóZOUMI (GREEK GARLIC SOUP)
This is a spicy garlic soup from Greece which typically is made during the winter months. Submitted for ZWT 6. If you don't care for too much garlic, only use 2 cloves :)
Provided by Mia in Germany
Categories < 60 Mins
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Place water, garlic, thyme, bay leaves, peppercorns in a large pot, bring to a boil and simmer for 20 minutes.
- Using a wooden spoon, press through a sieve and then pour it back into the pot, crumble in the feta cheese.
- Mix yoghurt with the flour until smooth, then slowly drizzle in one ladle of the soup, stirring constantly.
- Slowly pour the yoghurt mixture ito the soup, stirring constantly, then continue stirring at low heat for about ten minutes.
- Remove the soup from the stove.
- Beat the eggs until foamy, then slowly drizzle in 2 ladles of the soup, stirring contantly.
- Slowly pour the egg mixture into the soup, stirring constantly.
- Add salt to taste and serve with arugula and crisp bread.
GREEK-STYLE LENTIL SOUP
This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. -Mary E. Smith, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.
Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
SKORDALIA (GREEK GARLIC POTATO DIP)
Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.
Provided by Chef John
Categories Dips and Spreads
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
- While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
- Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
- Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
- Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g
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