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Healthy & delicious recipes from A.Vogel
Greek Navy Bean Soup
- Preparation: min
Time: min - Easy
- Serves 6
- Prep: 15 min
- Easy
- Serves 6
Nourishing, packed with antioxidants and very simple to make, this vegan soup has everything you need to cope with fall weathers.
Constanza Oriani
Ingredients
Greek Navy Bean Soup
- 500 g dry navy beans
- 1 finely slivered onion
- 2 cloves of garlic, chopped
- 3 carrots, sliced
- 2 celery sticks, sliced
- 4 large tomatoes, diced
- 100 mL olive oil
- Herbamare® Original and pepper to taste
- 1 bunch of parsley, chopped
Full of goodness
- Rich in antioxidant nutrients
- Excellent source of vitamin A
- High in dietary fibre
It’s well known that carrots are good for the eyes but did you know they are natural pain relievers as well? Carrots have anti-inflammatory properties which can help ease aching muscles & joints and other inflammatory conditions.
How to make Greek Navy Bean Soup
1. Let the navy beans soak in 2 L of water overnight.
2. Drain the beans and place them in 2.5 L of new water.
Add all the ingredients except the parsley and let simmer for 1.5 to 2 hours. Top up with water as needed.
3. Season with Herbamare® and pepper once fully cooked.
4. Pour into soup bowls and garnish with parsley.
I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Coni's passion is to make healthy, easy and delicious homemade meals.
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