Turkish Bean Soup
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- ½cup finely chopped onion
- 1cup large dried lima beans, presoaked overnight or parboiled for five minutes, then presoaked one hour
- 1quart well-flavored chicken stock
- Salt and freshly ground black pepper
- 1tablespoon plain yogurt
- 1tablespoon fresh lemon juice
- 4thin slices lemon
Nutritional analysis per serving (4 servings)
343 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 14 grams dietary fiber; 12 grams sugars; 19 grams protein; 958 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In 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.
- Step 2
Remove beans to a bowl with a slotted spoon and roughly mash them so there are still some pieces of bean.
- Step 3
Return 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.
- Step 4
Serve garnished with lemon slices.
Private Notes
Comments
Delicious, threw in a handful of frozen spinach. Love the soft beans…
Used Christmas Lima Beans - Delish!
I had dried baby lima beans that I wanted to use, but other than that, followed the recipe. I had added it to my menu as an afterthought, but it turned out to be the tastiest thing on the table! The yogurt and lemon gave it a little zip, but in no way masked the wonderful flavor of the beans.
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