Greek Bean Soup Mornington Naturopath

This classic Greek vegetarian soup is simple to make and great as the weather cools down. Perfect for restocking the freezer or a large party. Make it on a lazy day at home or while cooking dinner to make life easier. Remember to start the day before by soaking the beans.

Serves 6-8


  • 500g dried haricot beans, soaked overnight
  • 1 large brown onion, peeled and roughly chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 bulb fennel, diced
  • 1 can peeled tomatoes or 3 ripe tomatoes roughly chopped
  • 2 tablespoons tomato paste
  • 5 tablespoons olive oil
  • 2 bay leaves
  • handful flat leaf parsley
  • 2 zucchini, diced
  • 2 handfuls green beans, trimmed and sliced
  • salt and pepper


  1. Drain beans and place in large saucepan. Cover with cold water and bring to boil, skimming off froth with a slotted spoon.
  2. Add all remaining ingredients and simmer for 1 hour.
  3. Add zucchini and green beans and simmer for further 30 minutes or until tender.
  4. Enjoy!