Monastery Soup

If you've visited the Life-Giving Spring Monastery for a few days, it's likely that you've been served a delicious soup with white beans, lemon and vegetables. For years, my family has been wanting to replicate, and this is probably the closest I've gotten to copying it. Undoubtedly, the Theotokos blesses the monastery food to make it so incredibly delicious.

This is the perfect recipe for a fast day, or a just a cleanse day. The broth is very savory with strong lemony nodes and hints of sweet herbs. It's the kind of soup where you put all the ingredients in a pot and let it simmer until you're ready to serve it- super easy! And it only requires a handful of ingredients that you can tailor in any way you'd like.

Here's how to make it:

PREP TIME: 10 minutes

COOK TIME: 25 minutes

SERVES 4

INGREDIENTS:

• 1 can white kidney beans (you can use cannellini beans too!)
• 6 mushrooms, sliced
• 3 carrots, peeled and chopped
• 3 stalks of celery, chopped
• 1/2 yellow onion, chopped
• 1/2 bell pepper, chopped
• 5 small red potatoes, peeled and chopped (you can use other potatoes, just as long as you get to about 2 cups of potatoes)
• 1 tbsp italian seasoning
• 1/2 vegetable bouillon cube
• 1 tbsp salt
• 1 tsp pepper
• 4 tbsp olive oil
• 6 cups water
• 1-2 lemons, juiced (depending on how lemony you like your soup)

INSTRUCTIONS:

1. In a pot, add everything, except the water and beans. Cook until the vegetables are slightly softened.
2. Add the water and lemon juice and simmer for about 20 min, or until all the vegetables are tender. 
3. Place the kidney beans in the pot and cook for another 5 minutes.
4. Enjoy with some french bread or crackers!