Monastery Style Bean Soup

Monastery Style Bean Soup



Enjoy this hearty bean soup, perfect for lent as well as part of a vegetarian meal. It is a renowned Greek comfort winter food.


200 gr white beans
2-3 carrots sliced
1/2 a celery
1 onion,
1-2 tomatoes grated
1-2 peppers
1-2 chillies (peppers, by choice)
olive oil


Finely chop carrots, onion and celery

Soak the beans in cold water for 3-4 hours, drain and pour fresh water.

Boil beans  pot together with oil, finely chopped carrots, onion and celery.

The sliced peppers and the grated tomatoes are added later when the beans have turned tender.

Salt and boil for another 15-20 min. Serve sprinkled with finely chopped parsley.


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