Voion Land Products

Bean soup


  • 500 γραμ. μέτρια φασόλια Voion reef
  • 3 carrots cut into small frames
  • 2 chopped onions
  • 2 sprigs of celery with their green leaves chopped
  • 2 tbsp. tomato paste
  • 1 tbsp. bukovo (optional)
  • 3/4 cup olive oil
  • salt
  • freshly ground pepper


  1. Put the beans in a saucepan with plenty of cold water to cover them. Let them boil for 35΄-40 ′, to soften them. Drain them in a colander. Finely chop the vegetables. Put 2-3 tbsp. olive oil (of the total) in a deep saucepan and add the onions, carrots and celery. Mix them well, to be oiled. Leave them for 2΄-3΄ on medium heat.
  2. Add the pulp and rub it on the base of the pot. Add the half-boiled beans and add boiling water to cover the ingredients and 2-3 fingers protrude from above. Cover the pot and simmer the bean soup for 30΄-35΄. Then add salt and pepper and if you want, add the boukovo.
  3. Finally, add the rest of the olive oil, on the one hand because it is healthier (the oil retains all its vitamins) and tastier, on the other hand because this is a way to boil legumes. Let the bean soup boil for a few more minutes, until the beans are well cooked and their juice looks like a thick sauce.