Greek Revithia Soup

Directions

Pick over dried chickpeas and remove any stones or debris, then put beans in pan and cover with cold water and let soak 12-18 hours. When ready to make soup, drain beans and discard soaking water. Heat olive oil in the bottom of a heavy dutch oven or soup pot, then add onion and saute for about 5 minutes, until onion is softened but not browned. Add Greek Oregano, parsley, and water, bring to a simmer, then lower heat and simmer gently with the pan covered until beans are very soft. The time this takes will depend on how fresh your beans are, but plan on about 2-3 hours. When beans are soft, use a blender or immersion blender to puree the mixture until all ingredients are completely blended. , and highly recommend it for pureeing hot liquids like this. If you use a regular blender, be very careful not to fill it too full so the hot liquid doesn’t burn you. )After soup is pureed, add Vege-sal and fresh ground black pepper to taste. Then stir in lemon juice and 2 T of the olive oil. Serve hot, with a bit more olive oil drizzled on the top of each serving.