Greek-Style Bean Soup

Name: Greek-Style Bean Soup
Yield: Serves 4 to 6
Cuisine: Europe, Greek
Ingredients: 1 teaspoon plus ½ teaspoon, kosher salt, divided; ¼ teaspoon, baking soda; 8 cups, water; 1¼ cups, brown tepary beans, picked over and rinsed; ¼ cup plus 2 tablespoons, extra-virgin olive oil, divided; 1 , onion, cut into ½-inch pieces; 2 , carrots, peeled and cut into ½-inch pieces; 1 , celery rib, cut into ½-inch pieces; 2 , garlic cloves, chopped fine; 2 cups, vegetable broth; 1 tablespoon, tomato paste; 2 , bay leaves; 3 tablespoons, red wine vinegar; 2 tablespoons, finely chopped fresh parsley

12 comments

By Sasha Marx

Main Courses

Europe

Greek

Pasta, Grains, Rice & Beans

Beans

Vegetarian

Soups

Desert tepary beans fill in for lentils in this comforting vegan soup.

SERVES4 to 6

WHY THIS RECIPE WORKS

This recipe was created to highlight the remarkable brown tepary bean, but also works well with kidney beans. Drought-resistant tepary beans are native to the American southwest and northern Mexico but may become more widespread, as agricul...

This is a members' feature.