Name: Greek Bean Soup
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Dried pinto beans - 1 pound; Olive oil, divided - ¾ cup; Celery with leaves, chopped - 4 stalks; Onion, chopped - 1 large; Garlic cloves, chopped or pressed - 4 large; Chopped tomatoes - 1 (12 ounce) can; Fresh parsley, finely chopped - 1 small bunch; Dried dill weed - 1 tablespoon; Dried oregano - 1 tablespoon; Dried basil - 1 tablespoon; Salt and freshly ground black pepper to taste - 1 tablespoon; White sugar (Optional) - 1 teaspoon

Ingredients for - Greek Bean Soup

1. Dried pinto beans 1 pound

2. Olive oil, divided ¾ cup

3. Celery with leaves, chopped 4 stalks

4. Onion, chopped 1 large

5. Garlic cloves, chopped or pressed 4 large

6. Chopped tomatoes 1 (12 ounce) can

7. Fresh parsley, finely chopped 1 small bunch

8. Dried dill weed 1 tablespoon

9. Dried oregano 1 tablespoon

10. Dried basil 1 tablespoon

11. Salt and freshly ground black pepper to taste 1 tablespoon

12. White sugar (Optional) 1 teaspoon

How to cook deliciously - Greek Bean Soup

1 . Stage

Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.

2 . Stage

Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.

3 . Stage

Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.

4 . Stage

Add remaining 1/4 cup olive oil to the soup and season with salt, pepper, and sugar.