Slow-Simmered Greek Bean Soup with Dill and Lemon
A deeply comforting, vegetable-packed soup made with slow-cooked white beans, fresh dill, and a bright lemon finish—perfect for chilly days. This mediterranean-inspired soups (vegetarian) ready in about 90 minutes pairs white beans, vegetable broth, large yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup white beans
- 4 cups vegetable broth
- 1 large yellow onion
- 2 carrot
- 2 stalks celery
- 3 cloves garlic
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh dill
- 2 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Rinse 1 cup white beans and place in a large pot. Add 4 cups vegetable broth, 1 large yellow onion (diced), 2 carrots (diced), and 2 celery stalks (diced). Bring to a boil over medium-high heat, then reduce to low and simmer for 60 minutes until beans are tender.
- Step 2: While soup simmers, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium heat. Add 3 garlic cloves (minced) and cook for 1 minute until fragrant, not browned.
- Step 3: Once beans are tender, stir in the garlic oil, 1/4 cup fresh dill (chopped), 2 tablespoons lemon juice (from 2 lemons), 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Step 4: Simmer for 10 more minutes, stirring occasionally, until flavors meld and soup thickens slightly. Taste and adjust salt if needed before serving.
Frequently asked questions
How long does Slow-Simmered Greek Bean Soup with Dill and Lemon take to make?
Total time is about 90 minutes (20 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Greek Bean Soup with Dill and Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white beans from drying out.
Can I substitute ingredients in Slow-Simmered Greek Bean Soup with Dill and Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Greek Bean Soup with Dill and Lemon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Greek Bean Soup with Dill and Lemon vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So flavorful and easy to make. The slow simmer really brings out the beans' taste.
- ★★★★★
This is my new go-to winter soup. The slow simmer really makes the beans tender.
- ★★★★★
My kids devoured this soup! The lemon and dill make it so refreshing.
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