Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Greek Beans and Grains Soup (Polysporia) Recipe
    Lost? Site Map

    Greek Beans and Grains Soup (Polysporia)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    10 mins

    1 hr 30 mins

    Zeldaz's Note:

    This recipe is directly from, She developed this recipe for Bob's Red Mill. She says, "Greek Beans and Grains Soup is tart, chewy, creamy, herby, and all-around delicious. Paired with Rustic Greek Cornbread and a light green salad, it’s great for lunch or dinner. If you’re like me, you’ll also eat it for breakfast. To make the soup vegan be sure to use vegetable stock or water (it’s richer if made with stock)." She further notes, "You can turn this recipe into a salad. To do so, use 6 cups stock, don’t cover pot while it simmers, and cook liquid down until it’s almost gone, stirring regularly to prevent burning. When beans are done, stir in onions, dill, lemon juice, and lemon peel. Serve hot or at room temperature."

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In large pot, sauté onions, lightly seasoned with salt and freshly ground black pepper, in olive oil.
    2. 2
      Add garlic and cook for 1 minute. Stir in Beans and Grains mixture, stock, and 1 teaspoons salt. Bring to a boil, cover, turn down heat to low, and simmer for 1 1/2 hours, or until beans are tender.
    3. 3
      When beans are done, stir in green onion, dill, lemon juice, and lemon peel. Cook for 5 minutes.
    4. 4
      Taste and add salt, freshly ground black pepper, dill, or lemon juice, as needed. Garnish with dill and serve immediately.

    Browse Our Top Beans Recipes

    Ratings & Reviews:


    Nutritional Facts for Greek Beans and Grains Soup (Polysporia)

    Serving Size: 1 (135 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 134.8
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 450.0 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 3.5 g
    Sugars 6.8 g
    Protein 2.5 g

    The following items or measurements are not included:

    soup mix

    vegetable stock

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes