Bean Soup

…our national meal, developed into a much greater version!

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 A bean soup is a tasteful meal of high nutritional value made out of raw ingredients, cooked easily and fast without cutting back on quality!
Ingredients: Pack A: Beans out of the EU 75%, Weight 450gr
Pack B: Brown rice 5%, dried and proportionally varied vegetables (carrots, red peppers, onions and garlic), groats out of the EU 3,3%, vegetables stock (salt, sugar, dextrose, onion, carrot, parsley, turmeric) potato starch, red sweet pepper, dried and proportionally varied herbs (celery, laurel and rosemary), salt, chili flakes and pepper. Weight 150gr

NUTRITION FACTSPER 100gr
Energy1313kJ/312kcal
Fat2,1gr
of which saturates<0,5gr
Carbohydrate45gr
of which sugars6,3gr
Fiber20gr
Protein18,1gr
Salt0,8gr
In Asia Minor they traditionally cooked pulses with rice. This product follows this exact line. The brown rice and groats not only amplify the taste but also carry amino acids that activate the proteins of the beans and render them of high organic value. Therefore, it is only fair that people call this soup “the poor man’s meat”. However, beans also provide us with the prebiotics fructo-oligosaccharides and insulin, which are really important for the intestinal functions. Moreover, they provide us with iron, magnesium and calcium! The dried vegetables offer carotenoids, vitamins C & E and while they amplify the taste, they also boost our immune system. SOUP After having soaked the beans overnight, throw them in the pressure cooker along with the mixture from the second pack, tomato sauce and 2 ½ litres of water. Boil for about 15 minutes (2-3 minutes more if needed) and leave the pressure cooker on the hotplate until the boiling process stops on its own. Add olive oil and boil for a few minutes with the lid open until the bean soup becomes as mushy as we wish it to be. Serve with lemon, adjusting the salt and pepper according to your preferences. Combine the bean soup with fish roe dip and anchovies, ouzo or white wine. Sausages, feta cheese and a glass of red wine are also combined nicely with the bean soup. Important: Do not release the steam quickly out of the pressure cooker because if so, the most volatile aromas will be lost.
In Asia Minor they traditionally cooked pulses with rice. This product follows this exact line. The brown rice and groats not only amplify the taste but also carry amino acids that activate the proteins of the beans and render them of high organic value. Therefore, it is only fair that people call this soup “the poor man’s meat”. However, beans also provide us with the prebiotics fructo-oligosaccharides and insulin, which are really important for the intestinal functions. Moreover, they provide us with iron, magnesium and calcium! The dried vegetables offer carotenoids, vitamins C & E and while they amplify the taste, they also boost our immune system. SOUP After having soaked the beans overnight, throw them in the pressure cooker along with the mixture from the second pack, tomato sauce and 2 ½ litres of water. Boil for about 15 minutes (2-3 minutes more if needed) and leave the pressure cooker on the hotplate until the boiling process stops on its own. Add olive oil and boil for a few minutes with the lid open until the bean soup becomes as mushy as we wish it to be. Serve with lemon, adjusting the salt and pepper according to your preferences. Combine the bean soup with fish roe dip and anchovies, ouzo or white wine. Sausages, feta cheese and a glass of red wine are also combined nicely with the bean soup. Important: Do not release the steam quickly out of the pressure cooker because if so, the most volatile aromas will be lost.