Bean soup with oregano

Name: Bean soup with oregano
Total time: 4500 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 1 large onion, sliced thinly; 1/2 kg haricot beans, soaked overnight, and drained.; 1 tea spoon sugar; 1 stick celery, chopped; 1 carrot, sliced into rings; 1 bunch parsley, finely chopped; 2-3 sprigs fresh oregano or 1/2 tsp dry; 1 cup olive oil; the juice of 1 lemon; salt, pepper

Cookpad Greece @cook_8238176

Greece

A 'blond', tomato-less soup, flavoured with herbs.

Recipe by giotak1

A 'blond', tomato-less soup, flavoured with herbs.

Recipe by giotak1

Cookpad Greece @cook_8238176

Greece

A 'blond', tomato-less soup, flavoured with herbs.

Recipe by giotak1

A 'blond', tomato-less soup, flavoured with herbs.

Recipe by giotak1

Saved

Ingredients

75 Minutes

4-6 servings

1large onion, sliced thinly
1/2 kgharicot beans, soaked overnight, and drained.
1tea spoon sugar
1 stickcelery, chopped
1carrot, sliced into rings
1 bunchparsley, finely chopped
2-3 sprigsfresh oregano or 1/2 tsp dry
1 cupolive oil
the juice of 1 lemon
salt, pepper

Saved

Steps

75 Minutes

1

Bring the beans to a boil, then drain and discard the water.
2

Heat 2-3 tablespoons of olive oil in a large lidded pot, and sauté the onion slices for 2-3 minutes till soft.
3

Add the beans, the sugar, the celery and the carrot. Stir and add enough hot water to cover the contents of the pot.
4

Cover the pot and let the beans simmer for 1 hour, till tender. If after that cooking time the beans are still not soft, add some more hot water and allow to simmer for longer.
5

Turn the heat up, season to taste with salt and pepper, and add the rest of the olive oil. As soon as the soup begins to thicken, remove from the heat, stir in the lemon juice, sprinkle with the parsley and the oregano, and serve.