Greek Bean Soup

  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4
  • About This Recipe

    “Just picture this hearty bean vegetable soup topped with feta cheese, fresh chopped tomato and parsley. Add pita bread, toasted and buttered for dunking.”

    Ingredients

  • 3tablespoonsolive oil
  • 1/2 cuponion, chopped
  • 1/2 cupcelery, chopped
  • 1/2 cupcarrot, chopped
  • 4 (14 1/2 ounce) cans chicken broth
  • 3garlic cloves, minced
  • 1/2 teaspoondried oregano, crushed
  • 1/8 teaspoonwhite pepper
  • 2 (15ounce) canscannellini beans or 2 (15ounce) cansgreat northern beans or 2 (15ounce) cans navy beans, drained
  • 2cupscabbage, coarsely chopped
  • 2tablespoonslemon juice
  • 1/4 cupfeta cheese, crumbled
  • 2plum tomatoes, chopped
  • 2tablespoonsfresh parsley, chopped
  • Directions

  • In a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes.
  • Add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes.
  • Add beans and cabbage, and simmer 5 minutes.
  • Add lemon juice and simmer 5 minutes.
  • Ladle into individual soup bowls and top with cheese, tomato and parsley.
  • Reviews

  • “This was great!!! I took Mirjam’s lead and substituted veggie broth for the chicken broth. When I ran out of feta cheese [the next day], I substituted parmesean, and it was equally as wonderful!! Thank you for an easy, quick, nutritious and delicious soup, it really hit the spot!!!”

  • “Simply superb!This was part of last night’s dinner, and I brought the leftovers in for lunch, had to beat my co-workers off with a stick!I subbed veggie broth for the chicken broth to make it vegetarian, and added double the amount of feta cheese (the recipe calls for 1/4 for 4 people, I upped it to 1/2 a cup).Thanks Lorac, this a new one for my repetoire!”

  • “This was great!My husband is sometimes very leery of ‘unusual’ things I make, and although this is unique (not unusual) he LOVED it and thought it was great!I also used the vegetable stock as an alternative.Superb!”

  • “Outstanding soup, Carol. I made it for me and the husband to take to work for lunch. He is a big fan of your recipes by the way. ;)The seasonings were perfect and in good proportion. I would change absolutely nothing about this recipe. Very hearty, healthy, and filling. Thanks.”

  • “This couldn’t be better.I didn’t make a single change and it came out perfectly.”

  • “I work at a greek restaurant and was planning on taking some in for the owner to try but there wasn’t any leftovers! I guess he’ll have to wait until the next time I make it which will be soon. Great soup. Thank you Lorac!”

  • “A very tasty & hearty soup! I used half a can of navy beans & half a can of black eyed peas (leftover from another recipe) with a can of black beans from the pantry. I didn’t have any feta & didn’t add the tomatoes – so I guess it wasn’t really Greek!! Thanx Lorac!”

  • “This was soooooooooooo good!!! Filling and it was only veggies! My DH thought he was eating greek chicken with how good the flavor was. I used veggie broth instead of chicken. I did up the amount of veggies and we don’t like cabbage but I am so glad we added it in. It was the best veggie in the soup. So filling. Great for a cold winter night. The lemon added a brightness and I loved the feta in there. My picky 5 yr old asked for seconds and drank her bowl clean. We will so be making this again!! Thanks for an awesome recipe!!!!!”

  • “5 stars with the lemon juice added just before serving. Do not leave it out it adds a nice freshness. I substituted a lot in this because I was using what I had on hand. I had pre-cooked small red beans the day before so that is what I used. Next time I want to try white beans as I think it will be even better with them. I didn’t have any cabbage and I had some cauliflour so I used that but next time I will use cabbage. I replaced the dried oregano with marjoram as I have read that is a substitute for oregano and I didn’t have any. I used freshly ground black pepper instead of white. I mixed in a 1/2 cup homemade tomato sauce which did have some additional garlic (I saw Recipe #10885 uses sauce). I added a couple extra tbs olive oil. and garnished with fresh parsley. I would make this again.”

  • “Made this for a Greek themed potluck and everyone raved about the flavor. Very very yummy!”

  • “We loved it. Although I left out the lemon juice and feta.I added a pkg. of smoked swiss/cheddar cheese to it, and served with pita chips. VERY good, and will make again.”

  • “This is quite good! Makes a lot, but we didn’t mind that! Needs a lot of tomato, parsley and feta to wake it up and next time I would add salt during cooking, despite the feta finish. Thanks for a healthy, hearty option!”

  • “AAAAAAHHHHHHHHHis all I can say with a big smile.This is a comforting soup and tastes delicious!My DH thoroughly enjoyed this and gave it 2 thumbs up!Then he smiled and said, “new recipe again.” As it is lent I had to leave out the feta but after lent will make again just to get the full effect. It is fabulous without so I am drooling to taste with the feta.I took some into work as well and my co-workers asked for the recipe.I had already printed it out so several copies were passed along.DELICIOUS and thank you! (PS= great weight watchers soup/meal)”

  • “This soup is no less than stunning-beautiful taste and presentation-My DH and I could not stop eating and raving, eating and raving-this will become a special staple, as it is simple for a weeknight AND company worthy. Thank you so much!”

  • “I’m low carbing it and love soups so this recipe worked out really well.I omitted the carrots, used 1 can great northern beans and 1 can light red kidney beans.I didn’t have fresh tomato so I added, in step #3, 1 14oz can of diced tomatoes, drained.I topped with feta and parmesan, though I forgot the fresh parsley, which I even bought for this recipe.I ate this with some whole grain crackers.Thanks for posting, Lorac; this soup is really good!”

  • “I loved the fresh tomatoes, parsley and cheese on top of this soup. So good! I’d just make a couple changes to the dish next time. I think I’d use two types of beans for a bit of variety, I might use a touch less broth as I found the soup slightly too thin for my taste and I would add the lemon juice right at the end. Otherwise you lose the flavour. Still, these are minor changes and overall the soup was very good on a cool autumn day. Thanks for posting it!”

  • “Execellent soup! I increased feta to 1/2 cup and added some fresh chopped dill with the parsely. “

  • “Fabulous recipe. I always love cheese in soup, and used quite a bit more than 1/4 cup of feta. The tomatoes and parsley add a nice, fresh taste. Thanks for posting.”

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