Turkish Bean Soup

5.0(16)

by Florence Fabricant

Mediterranean, TurkishDinner, Weeknight, One Pot, Main Course

Servings

4 servings

Total time

2h 15m

Calories / serving

343 kcal

Ingredients (8)

serves

1 tablespoon olive oilolive-oil
1/2 cup finely chopped oniononion
1 cup large dried lima beans, presoaked overnight or parboiled for five minutes, then presoaked one hourlima-beans
1 quart well-flavored chicken stock
Salt and freshly ground black peppersalt-and-pepper
1 tablespoon plain yogurtyogurt
1 tablespoon fresh lemon juicelemon-juice
4 thin slices lemonlemon

Instructions (4 steps)

01In a large saucepan, heat olive oil and saute onion until it turns golden. Add soaked lima beans and stock. Bring to a boil and simmer, covered, for about two hours, or until the beans are tender.
02Remove beans to a bowl with a slotted spoon and roughly mash them so there are still some pieces of bean.
03Return the beans to the liquid in the saucepan and stir. Add salt and pepper to taste. Stir in yogurt and lemon juice and reheat, stirring, but do not allow the soup to return to a boil.
04

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Rich recipe — supports nutrition-aware planning.