Greek Navy Bean Soup

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 50m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No chicken, High fat, Complex carbs, High sodium, High protein, No sugar

Ingredients

  • 2 Cup Navy Beans
  • 2 Quarts Chicken Stock
  • 2 Large Onion
  • 1 Medium Bay Leaf
  • 1 Tbsp Oregano
  • 1 Tbsp Basil
  • 1 Tsp Thyme
  • 1 Tsp Dill
  • 1 Tsp Rosemary
  • 1 Pinch Cayenne
  • 2 Medium Carrot
  • 3 Medium Potato
  • 2 Celery
  • 1 Tomatoes
  • 1 Salt
  • 1 Pepper
  • 3 Tbsp Olive Oil
  • 0.5 Cup Parsley
  • 2 Cloves Garlic
  • 1 Lemon Lemon Juice
  • 1 Paprika


Directions

Put The Beans In A Large Pot And Cover With Water. Bring To A Boil Over Medium Heat And Cook, Partly Covered, For About 1 Hour, Or Until Beans Are Almost Tender. Drain And Set Aside. Preheat The Oven To 400F. In A Heavy Saucepan, Heat The Oil And Saute The Onions Until Translucent. Add The Garlic, Tomatoes, Tomato Sauce, Parsley, Salt And Pepper, And Water. Simmer, Covered, Over Low Heat For About 20 Minutes, Until Sauce Starts To Thicken. Transfer The Beans To A Casserole Or Baking Dish, Pour The Tomato Mixture Over, And Stir. Bake For About 40 Minutes, Until The Beans Are Tender And The Sauce Is Thick. Serve Warm Or At Room Temperature.

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