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Greek   -   Greek Navy Bean Soup   adapted from Soup and Bread by Crescent Dragonwagon

Description
Ingredients
  • 2 Cups Navy Beans -- Cooked
  • 2 Quarts Chicken Stock
  • 2 Large Onion -- Chopped
  • 1 Medium Bay Leaf
  • 1 Tablespoon Oregano
  • 1 Tablespoon Basil
  • 1 Teaspoon Thyme
  • 1 Teaspoon Dill
  • 1 Teaspoon Rosemary
  • 1 Pinch Cayenne
  • 2 Medium Carrot -- Chopped
  • 3 Medium Potato -- Chopped
  • 2 Stalks Celery -- Chopped
  • 1 Can Tomatoes -- Chopped
  • Salt And Pepper -- To Taste
  • 3 Tablespoons Olive Oil
  • 1/2 Cup Parsley -- Chopped
  • 2 Cloves Garlic -- Chopped
  • 1 Lemon Lemon Juice
  • Paprika -- For Garnish
Directions Combine stock, onions, bay leaf, herbs and cayenne. Bring to a boil and simmer for 20 minutes. Add carrots, tomatoes, potatoes and celery. Simmer for 20 minutes. Season with salt and pepper. Saute garlic in oil for 2 minutes. Add parsley and lemon juice. Saute for 1 minute. Add to the soup. Simmer for 5 minutes. Serve sprinkled with paprika.
Serves 4
Time to Make 0:00



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