Kouzina Greek-Style Lemon, Bean & Potato Soup

Kouzina Greek-Style Lemon, Bean & Potato Soup

Featuring Richard’s Famous Kouzina Greek Seasoning & Original Garlic Salt

This hearty, nourishing soup takes less than 30 minutes to make and is filled with the bright, sunny flavors of the Mediterranean. Creamy potatoes, hearty chickpeas, fresh spinach and lemon make this an easy meal for any day of the week.

Serves 2
Double the recipe to serve 4.

Ingredients

• 1 Tbsp. extra-virgin olive oil

• 1 large onion, peeled and chopped

• 2 large potatoes, peeled and cubed

• 1 (32-oz.) box no-MSG chicken or vegetable broth, or water
  We use low-sodium broth.

• 1 (15-oz.) can low-sodium chickpeas, drained and rinsed

• 1–2 tsp. Richard’s Famous Kouzina Greek Seasoning, or to taste

• ½ tsp. Richard’s Famous Original Garlic Salt, or to taste

• 1 Tbsp. fresh lemon juice

• 1 tsp. honey

• 1 large handful baby spinach, rinsed

• Extra-virgin olive oil, for finishing

• Extra lemon wedges, optional

Easy Directions

1. Heat 1 tablespoon olive oil in a Dutch oven over low heat. Add the onion and sauté until softened.

2. Add the potatoes, broth, chickpeas, Kouzina Greek Seasoning and Original Garlic Salt.

3. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.

4. Stir in the fresh lemon juice and honey.

5. Using a fork or potato masher, gently mash some of the potatoes and chickpeas right in the pot. This naturally thickens the broth while leaving plenty of hearty pieces in the soup.

6. Add a generous handful of baby spinach. Warm over low heat just until the spinach is wilted.

7. Taste and add additional Kouzina Greek Seasoning or Original Garlic Salt, if desired.

To Serve

Ladle the hot soup into bowls and finish each serving with a drizzle of extra-virgin olive oil. Serve with an extra wedge of fresh lemon on the side, if desired.

Fred says: A little lemon, a little Kouzina—and a whole lot of delicious!