Greek Vegetable Soup


  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced or pressed
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 large red potato, peeled and diced
  • 1 1/2 tsp dried thyme
  • 6 cups vegetable stock
  • 2 (15.5 oz) cans cannellini beans
  • 1/4 cup tomato paste
  • 1 bunch Swiss chard, stems removed and chopped
  • 1/2 cup chopped fresh parsley
  • 3 Tbsp fresh lemon juice
  • salt and freshly ground black pepper
  • chopped fresh parsley
  • crumbled feta cheese


  1. In a large stock pot, warm the olive oil over medium-low heat.  Add the onions, garlic, green and red peppers and saute for about 10 minutes until the onions are soft and translucent but not browned.
  2. Add the potatoes and thyme and cook for an additional 5 minutes.  Add the stock, cover, and simmer until the potatoes are tender, about 15 minutes.
  3. Stir in the beans, tomato paste, Swiss chard and parsley and heat for an additional 3 minutes or so until the beans are warmed and the Swiss chard is wilted and tender.
  4. Stir in the lemon juice, salt and pepper to taste.  Top with parsley and crumbled feta cheese.

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