Ingredients with Measurements:
- 2 cups dried white beans (kuru fasulye)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups vegetable broth
- 1 bay leaf
- 2 tablespoons olive oil
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Rinse the dried white beans and soak them in water overnight.
2. In the morning, drain the beans and add them to the slow cooker.
3. Add the chopped onion, minced garlic, chopped carrots, chopped celery, chopped red bell pepper, and chopped green bell pepper to the slow cooker.
4. In a small bowl, mix together the tomato paste, paprika, cumin, salt, and black pepper. Add this mixture to the slow cooker and stir everything together.
5. Pour in the vegetable broth and add the bay leaf.
6. Drizzle the olive oil over the top of the soup.
7. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beans are tender.
8. Remove the bay leaf and use an immersion blender to blend the soup until it is smooth and creamy.
9. Serve hot with your favorite garnishes.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 hours on low or 4-6 hours on high
5. Temperature:
- Low or high setting on slow cooker
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 240
- Fat: 6g
- Carbohydrates: 38g
- Protein: 11g
- Fiber: 11g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use any color bell pepper you prefer.
- You can use canned white beans instead of dried beans, but reduce the cooking time to 2-3 hours on high.
Variations:
- Add some diced tomatoes for a chunkier soup.
- Use smoked paprika for a smoky flavor.
- Add some chopped kale or spinach for extra nutrition.
Tips and tricks:
- Soak the beans overnight to reduce cooking time and improve texture.
- Use an immersion blender to blend the soup right in the slow cooker for easy cleanup.
- Serve with crusty bread for dipping.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream or yogurt on top.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Sour cream or yogurt
- Fresh herbs
- Crusty bread
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted carrots and parsnips
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the beans are still hard after cooking, continue cooking for another hour or two until tender.
Food safety advice:
- Make sure the beans are fully cooked before serving to avoid digestive issues.
Food history:
- Kuru fasulye is a traditional Turkish dish made with white beans and often served with rice.
Flavor profiles:
- This soup is savory and slightly spicy, with a creamy texture and a hint of smokiness.
Serving suggestions:
- Serve hot with your favorite garnishes and a side dish for a hearty and satisfying meal.
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Region: Turkish