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Mediterranean-Ish Soup

Updated: Mar 9, 2019

It's amazing how productive I am creating new recipes in the winter-time. Must be because I am sad, emotional, cold, chapped in places that I cannot even speak of on the internet, and longing for my family. Cooking is my happy place and just like therapy minus the excessive co-pay.

My parents would make all sorts of soups and they were all full of vegetables and meat. These would always be a surprise; there was never a recipe since we just used whatever we had available. I've been on a kick of Greek and all things med (including re-runs of Below Deck Mediterranean). With a tomato base, fresh vegetables and rich beans, this soup is as close to the Mediterranean as I'm going to get while I stare at white stuff falling from the sky.



3 cups of low sodium vegetable stock

15 oz. can diced tomatoes

3 cups (~400 g) thick sliced carrots

3 cloves garlic; chopped

1 tsp (5 mL) olive oil

2 cups (~370 g) cooked/boiled/frozen/drained white navy beans

1 cup (~170 g) cooked/boiled/frozen/drained baby lima beans

3 cups (~200 g) raw kale leaves

1 cup (100 g) sliced celery

1 small yellow onion (~110 g); diced

1 Tbsp distilled white vinegar

1 tsp oregano

2 tsp salt

1tsp pepper


  1. In a medium-heat pot with olive oil, add onions and garlic; cook until translucent.

  2. Add carrots, vegetable stock, vinegar, oregano, salt, and pepper; bring to a boil.

  3. Add diced tomatoes, navy beans, lima beans, kale, and celery; bring to a boil at low-medium heat for 20 minutes.

  4. Remove from heat and serve hot or cold.

Macros per Serving (6): 37 g of carbs | 2 g of fats | 10 g of protein

NOTE: macros are based on the ingredients I used which may vary from actual ingredients used in the making of this recipe.

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