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Greek Bean Soup


Rate this recipe 4/5 (5 Votes)


  • carrots
  • garlic
  • celery
  • water
  • white kidney beans
  • salt
  • black pepper
  • oregano
  • dry mint


Servings 8
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget


Step 1

start oil in pot dice onions carrots garlic and celery saute until tender

Step 2

add can of white kidney beans season with salt oregano both black and red pepper and some dry mint

Step 3

add water and correct seasoning to taste bring to boil and allow to simmer for about twenty minutes again continue to taste to make sure seasoning is right

it always tastes better the day after

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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