 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
No cream soups or anything here - just veggies! Found in an article online about traditional Greek dishes. The amount of oil listed seems quite high to me, so might consider taking it down a bit. Ingredients:
2 lbs fresh green beans |
2 cups tomatoes, peeled and finely chopped |
2 onions, finely chopped |
1 cup olive oil |
1 green pepper, thinly sliced |
1 small bunch fresh parsley, finely chopped |
2 -3 garlic cloves, finely chopped |
1/4 cup water |
sea salt |
fresh ground pepper |
4 medium potatoes, peeled and cut into large chunks (optional) |
Directions:
1. Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.
2. In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more.
3. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.).
|
|