TURKISH BEAN SOUP

Turkish Bean Soup image

Provided by Florence Fabricant

Categories dinner, weekday, one pot, soups and stews, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.
Remove beans to a bowl with a slotted spoon and roughly mash them so there are still some pieces of bean.
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.
Serve garnished with lemon slices.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 7 grams, Fiber 13 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 896 milligrams, Sugar 11 grams