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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This recipe is very easy but it takes a couple of hours of simmering on the stove before it's cooked. For lunches, try cooking it the night before - it keeps well in the fridge for 1-2 days, or you can freeze it for later! Read more ! This soup is also nutritional value for money - it is an excellent meat alternative and you will feed an entire family for under $10. Replace the navy beans with chickpeas and add 1/2 cup of shredded parsnips to the soup to create another Greek meal, Revithia! Ingredients:
1 cup navy beans soaked in 3 cups hot water and drained |
3 celery sticks + leaves, finely chopped |
1 large carrot, chopped |
1 large white onion, chopped |
1 large zucchini, finely chopped |
1/2 red pepper, diced |
1 cup shredded savoy cabbage |
1 cup crushed tomatoes |
1/2 cup chopped fresh parsley |
7 cloves garlic, crushed |
2 vegetable stock cubes |
pepper |
2 teaspoons dried oregano |
Directions:
1. Place beans in 2.5 litres of cold water and put on low heat on stove and simmer.
2. Add celery, carrot, onion, zucchini, red pepper and cabbage to pot.
3. Simmer soup for 30 minutes then add tomatoes, parsley, garlic, stock cubes and pepper.
4. Simmer for a further 2 hours or until beans are tender.
5. Stir in oregano at end of cooking.
6. ** If soup is too chunky or watery for your tastes, use a hand blender to blend the soup for a couple of seconds to thicken it. **
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