Alexis' Soup With Feta

• 1 medium Onion - chopped
• 4-5 cloves of garlic - minced (use less if you don't like garlic)
• 1/2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 16 oz diced tomatoes (canned work just fine here)
• 16 oz water (or stock)
• 2-3 red potatoes - cubed (about 1 cup)
• 1 cup fresh green beans cut into 1" pieces
• 1/2 tablespoon lemon juice - more to taste
• 1/4 c. crumbled feta - more to taste.

1. Heat olive oil in medium sauce pan until hot but not smoking, saute onions and garlic until translucent (4 -5 minutes) Add oregano and thyme, stirring constantly, for 1 minute. Add diced tomatoes and water/stock. Bring to a boil. Add diced potatoes and green beans. Return to a simmer and reduce heat to medium-low. Cook 15 minutes or until potatoes are soft on the inside (they may stay crispy on the outside). Ladle into bowls and drizzle with 1/2 tsp. lemon juice and sprinkle with 3 tbsp. feta.

onion, garlic, olive oil, oregano, thyme, tomatoes, water, potatoes, fresh green beans, lemon juice

Taken from www.epicurious.com/recipes/member/views/alexis-soup-with-feta-50124512 (may not work)