We tried this recipe based on our pantry: https://cooking.nytimes.com/recipes/1024015-lemony-greek-chicken-spinach-and-potato-stew?smid=ck-recipe-iOS-share
Our modifications: first, instead of 3 large potatoes, we used a combination of 4 baby Yukon potatoes (1″ dice) and 13.5 oz can of no-salt white Northern beans (drained and rinsed). Second, we used one bunch of frozen dill (rough chopped) and 1/4 cup lemon juice, plus we added zest from two lemons. We reduced crushed red pepper to 1/4 tsp (from 1 tsp). We reduced the salt to 1 tsp (from 1.5 tsp), recognizing we could add more salt later as needed.
Finally, at the end of cooking we found the soup lacked balance. We supplemented with: 1/4 tsp sugar; 1/4 tsp Aleppo pepper (aka cloud pepper), and 1/2 tsp salt (thus, we ended up with a total of 1.5 tsp salt, per the recipe). We also felt the need for mint but we were out, so we unconventionally added 1/2 tsp herbal mint tea blend (about 1/2 bag of Bigelow Mint Medley – see Note below), and it did the trick. This soup turned out well. (Mar. 2023)
Note: Bigelow Mint Medley Tea contains spearmint, peppermint, rosehips, lemon peel, and hibiscus. See https://www.bigelowtea.com/products/mint-medley-herbal-tea.
Cooking Adventures 