Preparation Time
15 min
Cooking Time
45 min
Persons
4
Instructions
Sauté the onions into a large pot with half of the total amount of olive oil. Add all the remaining ingredients. Add water until all vegetables are covered (not more) and pour the remaining olive oil. Bring them to boil and cook for about an hour over medium heat. Serve with homemade bread and cheese.
Nutritional Value
The dish contains a large variety of vegetables with different nutrients in combination with crops such as potatoes.
Background:
Vegetable soup is a traditional recipe that dates back to three generations.
Source: Helen Dimitropoulos
Ingredients
- 4 large potatoes (chopped into small cubes)
- 4 medium chopped onions
- 1 chopped green pepper
- 3 chopped carrots
- ½ cup of chopped celery
- 1 coffee cup of chopped parsley
- 1 chopped eggplant
- 2 cups of chopped green beans
- 4 large ripe tomatoes (grated into tomato pulp)
- Salt (sparingly). The salt can be collected from the Ionian saltpans during the sunny days that follow after a storm
- 1 cup of olive oil