Kouzina Greek-Style Lemon, Bean and Potato Soup

Kouzina Greek-Style Lemon, Bean and Potato Soup

Make it with: 
Richard’s Famous Kouzina Greek Seasoning and
Richard's Famous Original Garlic Salt

This hearty and nourishing soup takes less than 30 minutes to make, and is full of the bright, sunny flavors of the Mediterranean.
Serves 2. Double recipe to serve 4.

Ingredients

1 T. extra virgin olive oil 
1 large onion, peeled and chopped
2 large potatoes, peeled and cubed
1  32-ounce box of no-MSG chicken broth or vegetable broth, or use water
     (we use low-sodium broths)
1  can of low-sodium chick peas, drained and rinsed
1-2 tsp.  Richard’s Famous Kouzina Greek Seasoning (or to taste)
1/2 tsp. Richard's Famous Original Garlic Salt (or to taste)
1 T. fresh lemon juice
1 tsp. honey
1 big handful baby spinach, rinsed
1 tsp. extra virgin olive oil

Directions
Easy! 
In a dutch oven, saute the onion in 1 T. olive oil over low heat until onion is softened. Add potatoes, broth, chick peas, Kouzina Seasoning, and garlic salt. Bring to a boil, then lower heat and simmer for about 20 minutes until potatoes are tender. Squeeze in lemon juice and stir in honey. With a fork or potato masher, mash some of the potato and beans to thicken the soup. Add a big handful of baby spinach and warm the soup over low heat just until spinach is wilted. Taste soup and add more salt or seasoning to taste.

Ladle hot soup into bowls and drizzle each bowl with 1 tsp. of extra virgin olive oil over the top. Serve with extra lemon, if desired.