Loading...

Spicy White Bean Soup

Spicy White Bean Soup

Hey foodie friends,

Monday and it looks like it’s going to be another cold day!!!!   The Netherlands was hit by Typhoon, Tornado Ciara,  not sure which one it actually is.  We went from a whole of week Fog, to rain for the past 2 weeks to 2 days of Sunshine. The winds were so strong that the Olive Tree I planted a few years ago was almost ripped out from the ground.  Poor thing 🙁  

So, to warm up on this cold day I went ahead and made this simple but seriously delicious soup.  And believe me, this one is a winner!  You may have noticed that I tend to use Olive Oil in my cooking as I did while preparing this soup. And the reason is that I personally consider it to be much healthier.  So, if you are making of the recipes that I have posted try to use Olive Oil and not butter so that you can taste the difference.   I have read articles some believe that butter is healthier than Olive Oil.  Personally, I disagree but this is everyone’s personal opinion and I respect that.

I make this with fresh tomatoes but I wanted to try the recipe without tomatoes this time.   By not adding Tomatoes I needed to enhance the taste so I did that by adding a bit more Olive Oil and a few extra pieces of Bay leaves.   I read an article that stated that this recipe is also prepared in the following countries:.  Saudia Arabia, Turkey, Brazil, Portugal, Spain, Italy, Romania, Egypt Iraq, Isreal, Jordan, Lebanon, Libya, Syria, Yemen, Palestine.  How interesting, don’t you think so? 🙂

I do hope you enjoy preparing this recipe and I would definitely like to have some feedback. 🙂

Have a great week everyone!!

Spicy White Bean Soup

A simple yet traditional Greek recipe with a spicy twist

Course Main Course, Soup
Cuisine Mediterranean
Keyword Greek Cooking
Resting Time 24 hrs 1 day
Total Time 1 day 40 minutes
Servings 6 people

Ingredients

  • 4 cups White Beans soaked overnight in water
  • 1 cup Leek choppped
  • 1 Carrot sliced
  • 1 Onion Chopped
  • 3 Bay Leaves
  • 1 Celery Stalk Chopped
  • Fresh Celery
  • 1 tsp Spicy Red Pepper Flakes
  • ¾ cup Olive Oil

Instructions

  1. Boil water and add in White Beans. Drain and refresh water 2 to 3 times

  2. chopped Celery and Olive Oil. Bring to a boil on medium heat

  3. Continue to add in the chopped Carrot, fresh Celery, and Onion.

  4. Add tsp of Spicy Red Pepper Flakes, Bay Leaves

  5. Boil for 40 minutes or until beans are cooked. Serve hot.

Comments (9)

  • Invisibly Me 2 months ago Reply
    It is interesting when you see what countries prepare a similar/same dish like this. You know, I've never actually used bay leaves in anything, ever. This dish sounds nice though, quite comforting but not too heavy. The weather seems to have been extreme and bizarre in so many places now. Pretty scary how vicious mother nature can be! xx
    foodzesty 2 months ago Reply
    Definitely scary how mother nature is on a revenge path.. :( I hope all is well with you Caz :) Sending you huge hugs and kissssss
  • dtills 2 months ago Reply
    I finally made it back onto WordPress!!! Now I can like all your food again ❤️
    foodzesty 2 months ago Reply
    Heyyy Dee.!! Welcome backkkkk. Can't wait to read your posts!!!!! :)
    dtills 2 months ago
    Me too 🤣
    foodzesty 2 months ago
    :)
  • popsiclesociety 2 months ago Reply
    Oh no...poor Olive Tree 😰 I simply love this soup! So comfy and warming 😋🤗💕
  • rommycz 2 months ago Reply
    ...I have just been cooking it, to be honest, to be honest, I cheat a little, I got beans from a can... :) I love hot vegetable soups...
    foodzesty 2 months ago Reply
    Hahhahahhaha You cheated hahahhah

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Member, Association of Food Bloggers
my foodgawker gallery
Greek Food Blogs
%d bloggers like this: