Kouzina Greek-Style Lemon, Bean and Potato Soup
This recipe uses:
• Richard’s Famous Kouzina Greek Seasoning
• Richard’s Famous Original Garlic Salt
This hearty and nourishing soup takes less than 30 minutes to make and is full of the bright, sunny flavors of the Mediterranean.
Serves: 2 (double the recipe to serve 4)
Ingredients
· 1 T. extra virgin olive oil
· 1 large onion, peeled and chopped
· 2 large potatoes, peeled and cubed
· 1 (32-ounce) box no-MSG chicken broth or vegetable broth, or water (low-sodium recommended)
· 1 can low-sodium chickpeas, drained and rinsed
· 1–2 tsp. Richard’s Famous Kouzina Greek Seasoning (or to taste)
· 1/2 tsp. Richard’s Famous Original Garlic Salt (or to taste)
· 1 T. fresh lemon juice
· 1 tsp. honey
· 1 big handful baby spinach, rinsed
· 1 tsp. extra virgin olive oil, for serving
Directions
1. In a Dutch oven, sauté the onion in 1 tablespoon of olive oil over low heat until softened.
2. Add the potatoes, broth, chickpeas, Kouzina Greek Seasoning, and Original Garlic Salt. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
3. Stir in the lemon juice and honey.
4. Using a fork or potato masher, mash some of the potatoes and chickpeas to lightly thicken the soup.
5. Add the baby spinach and cook over low heat just until wilted.
6. Taste and adjust the seasoning with additional Kouzina Greek Seasoning or Original Garlic Salt, if desired.
7. Ladle into bowls and drizzle each serving with 1 teaspoon of extra virgin olive oil. Serve with extra lemon wedges, if desired.
Richard's Tip
For an even brighter Mediterranean flavor, garnish with a little fresh lemon zest just before serving.