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!

Kouzina Greek-Style Lemon, Bean and Potato Soup

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.