This rustic Greek dish is prepared with a variety of mixed beans which are transformed into a hearty soup. The most common ingredients include a combination of lentils, beans, chickpeas, or fava beans, and the soup is usually seasoned with olive oil and lemon juice.

The dish is traditionally associated with Cephalonia, but similar varieties are found throughout the country.

Hortosoupa is the Greek-style vegetable soup that comes in numerous versions and is easily adaptable to taste. The vegetables used in the soup are mainly seasonal, but they typically include potatoes, carrots, leeks, celery, onions, and zucchinis.

Though they can be puréed, finely diced vegetables are usually left whole to give the soup its distinguishable thick consistency. The soup is traditionally served with a splash of lemon juice and bread on the side.

This traditional Greek soup employs beef, lamb, or pork tripe as key ingredients. While there are many different regional varieties of the soup, most use animal’s head or feet and enrich the broth with garlic, onions, lemon juice, and vinegar.

The broth is occasionally thickened with avgolemono, a mixture of whisked eggs and lemon juice. Patsas is commonly regarded as a great hangover remedy and is traditionally enjoyed in the late hours, after a night of indulgence at Greek taverns. 

Tsouvras or ntomatosoupa is a humble soup from the small Greek island of Tilos, in the Aegean Sea. It is typically made with peeled and crushed ripe tomatoes, onions, water, salt, and pepper. After being sautéed in olive oil, the finely chopped onions are combined with the tomatoes and rice, and everything’s covered with water.

The mixture is simmered until the rice and tomatoes are soft and cooked through, and the soup becomes slightly thickened and fragrant. There are variations on the soup that omit the use of onions, while others call for using bulgur instead of rice.

This simple tomato soup can be enjoyed hot or chilled, and it's often garnished with fresh mint or other aromatic herbs. 

Kakavia is a traditional fisherman's soup. In its original form, it was a humble dish, usually made with small fish that was left of the daily catch. The additional ingredients would include anything that was on hand, usually onions, potatoes, olive oil, and seasonings.

It is said that the fishermen also used to add a small amount of seawater to the soup. The name of the dish stems from kakavi, the pot in which it was traditionally cooked. Modern interpretations of the dish don't necessarily use the smallest and the cheapest fish varieties as it was done in the early days, but the recipes are still versatile and may even include shellfish, crustaceans, different herbs, and vegetables such as tomatoes, carrots, or celery. 

The original version of this classic soup stems from the Greek Easter tradition in which roasted lamb was served as the main course during the festive Easter lunch. The parts of the lamb unsuitable for roasting were then incorporated into magiritsa, and the soup was usually consumed to break the Lent.

Today it comes in numerous varieties that are still mainly prepared with lamb, lamb offal, and vegetables. All of the ingredients create a flavorful broth that is thickened with a creamy egg and lemon sauce, then seasoned with various spices and fresh herbs. 

This thick and nutritious chickpea soup is a Greek classic that is enjoyed throughout the country, but is traditionally associated with the island of Sifnos, where it comes in a form of a thick, oven-cooked stew. Revithia varies in consistency and additional ingredients, but it is often enriched with lemon and olive oil that give the dish its specific, tangy flavor.

It is usually enjoyed warm, served drizzled with olive oil, and accompanied by bread.

Fasolada is a simple and traditional Greek and Cypriot soup made from dried white beans that are drizzled with olive oil and eaten with various vegetables and herbs such as onions, celery, and tomatoes. The dish is nutritious and reminiscent of antiquity, as barley, olives, and beans were the three crops that sustained the armies of Alexander the Great.

Fasolada is eaten throughout the year, but it is traditionally consumed during Lent, when Orthodox Christians go through a religious fast. The name fasolada comes from the word fasoli, meaning beans, hence the name of this healthy and flavorful alternative to meat dishes.