Thursday, April 19, 2012

Bean Soup

Bean Soup

Growing up Orthodox Christian, we never ate meat on Fridays.  Beans, Lentils or Fish were usually served.  My mom and aunts would often boast about their own version of bean soup and would share their ideas.  Some made it spicy, adding a chopped up hot pepper to their soup, but the one thing that was always in common amongst all their recipes was the accompaniment of Kalamata OlivesFeta Cheese, dried chilli flakes and fresh bread for dipping.  (Coincidentally, our bread man always made deliveries on Fridays).

Oh the memories!

1 large Onion
5 Garlic Cloves
1 large Bell Pepper
Salt & Pepper
Greek Oregano

1.  Soak beans overnight in a bowl of water plus a tablespoon or two of salt.  Prior to cooking, drain water and rinse off the salt.
2.  Boil the beans for about 45 minutes.
3.  Skim foam from top.
4.  Once half cooked, strain and set to aside until ready to add into soup.
5.  Saute onions and chopped peppers.
6.  Add garlic, chopped carrots and celery.
7.  Add chopped tomatoes and season with salt & pepper.
8.  Optional:  Season with Greek oregano.
9.  Add pre-cooked beans.
10.  Add water to pot, bring to boil and allow to simmer until beans are fully cooked.
11.  Optional:  Serve with Kalamata olives.

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