Tuesday, November 18, 2014

Greek Salad Soup

Oh look, another soup.

I have an obsession with Greek salad, and clearly also with soup. I decided to combine the two. It's better than I thought it would be!

Greek Salad Soup

Ingredients (serves 4-6):
4 cups chicken stock (can use vegetable if you want the soup vegetarian)
1 14.5oz can petite diced tomatoes
1 15oz can of chick peas, rinsed and drained
1/3 cup diced red onion
1/3 cup diced carrot
1/3 cup diced celery
1/3 cup diced red bell pepper
2 cloves of garlic, diced
1 Tbl dried oregano
1 Tbl garlic powder
1 tsp minced onion
1 tsp dried basil
2 Tbl lemon juice
1 Tbl Olive Oil
s+p
Crumbled feta (to top)
Diced Scallions (to top)
Diced cucumber (to top)

Directions:
Add olive oil to a large pot/dutch oven. On medium high heat, add onion, celery, bell pepper and carrot. Cook until onions are translucent, about 6 minutes. Add fresh garlic and cook for another 30 seconds. Add the chick peas with all of the dried seasonings. Mix well and cook for 2 minutes. Add the diced tomatoes and cook for 5 minutes. Add the chicken broth, turn heat to medium low, cover, and cook for 30 minutes. After this time has passed, add the lemon juice.

Option to serve with toppings listed above; diced pepperoncini would be great too. You can also add chicken or ground lamb if you want meat, I would have done lamb but it was too expensive at the store!


Enjoy :)