210 mins (prep 30, cooking 180)
15 ingredients
6 servings
This recipe is very easy but it takes a couple of hours of simmering on the stove before it's cooked. For lunches, try cooking it the night before - it keeps well in the fridge for 1-2 days, or you can freeze it for later! This soup is also nutritional value for money - it is an excellent meat alternative and you will feed an entire family for under $10. Replace the navy beans with chickpeas and add ½ cup of shredded parsnips to the soup to create another Greek meal, Revithia!

Categories:  vegan , other , vegan vegetarian-meals , kids vegetarian-meals , other vegetarian-meals , kids , soup , vegetarian-meals soup , vegetarian-meals ,
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Serving Size (45.18 g)
Servings 6
Amount per Serving
Calories 0.56 Calories from Fat 0.09
% Daily Value *
Total Fat 0.01g 0.1%
Saturated Fat 0.0g 0.07%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1.66mg 0.41%
Total Carbohydrate 0.08g 0.17%
Dietary Fiber 0.03 g 0.7%
Sugars 0.0 g %
Protein 0.07g 0.87%
Vitamin A 13.07IU% Vitamin C 0.91mg%
Calcium 1.74mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
drained, navy beans, celery sticks, large carrot, large, shredded savoy cabbage, crushed tomatoes, chopped fresh parsley, cloves garlic, dried oregano