Bean Soup

19 Φεβρουαρίου 2013
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Nutritional value

  • Calories:

    per serving


  • ½ kg medium Florina beans
  • 3 chopped onions
  • 3-4 carrots
  • 2-3 sticks fresh celery
  • 1 can tomato juice
  • 2 bay leaves
  • 1 tablespoon allspice in grain
  • 100 ml olive oil
  • Salt and pepper


Soak the beans overnight in clean water. The next day drain them off. Put them in a pot along with new clean water and together with the bay leaves and the spices and boil over medium heat for 1 hour until soften. Drain them and throw away the water and the spices. Place them again in the pot adding 1 lt of hot water, the onions, the sliced carrots, the tomato juice and the celery. Pour into the olive oil and season with salt and pepper. Boil the bean soup over medium heat, until it gets thick and soft. Remove from heat and serve it hot.


Bean soup is a traditional Greek food with special nutritional value. It has nourished generations, providing them with nutritional elements varying from proteins to carbohydrates and vitamins of B complex, important metallic elements, trace elements and antioxidants. Don’t forget to incorporate bean soup at least 2 times a week in your diet.