Leylas Turkish Mixed Bean Soup

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Leyla’s Turkish Mixed Bean Soup: A Hearty and Healthy Delight

Discover the comforting flavors of Leyla’s Turkish Mixed Bean Soup, a traditional dish packed with protein and essential nutrients. This hearty soup is a staple in Turkish cuisine, cherished for its warmth, simplicity, and wholesome ingredients.

Leyla’s recipe features a vibrant medley of dried beans, including kidney beans, chickpeas, and white beans, each contributing a unique texture and subtle flavor. These beans are simmered to perfection with aromatic vegetables like onions, carrots, and celery, creating a rich and flavorful broth. The addition of a touch of tomato paste enhances the depth of the soup, while a sprinkle of Turkish spices adds a warm and inviting aroma.

This soup isn’t just delicious; it’s incredibly healthy too! Packed with fiber, protein, and essential vitamins and minerals, Leyla’s Turkish Mixed Bean Soup is a perfect choice for a nourishing and satisfying meal. It’s also naturally vegan and gluten-free, making it a suitable option for a wide range of dietary needs.

Whether you’re looking for a cozy winter warmer or a nutritious lunch option, Leyla’s Turkish Mixed Bean Soup is a guaranteed crowd-pleaser. Serve it with a crusty piece of bread for dipping or a dollop of yogurt for added creaminess. Its robust flavors and wholesome ingredients make it a truly authentic and unforgettable culinary experience.

Beyond its taste and health benefits, this soup is incredibly easy to make at home. With Leyla’s recipe, you can recreate this traditional Turkish favorite in your own kitchen, bringing the authentic flavors of Turkey to your table. So, gather your ingredients and prepare to be transported to the heart of Turkish cuisine with Leyla’s Turkish Mixed Bean Soup!

Leylas Turkish Mixed Bean Soup Ingredients

50g salted butter2 cups “continental soup mix “ beans , pictured in the reel above . Soak from night before2 cups sliced celery3-4 white potatoes (peeled and cut into small cubes )2 brown onions diced4 garlic cloves (pls use mortar and pestol ) so there isn’t garlic peices floating around in the soup .2 red capsicums cut into small cubes2 chicken stock cubes OR 1 tbs vegeta .2 litres of liquid chicken stock (2 bottles )1 cup risoni pasta2 tbs tomato paste2 tbs chilli capsicum Turkish paste ACI . if u want it more chilli add more for less chilli add less

Method

The night before wash the bean mix well and then soak in water overnight . Be sure to add plenty of water as they will double in size overnight .In a large pot melt the butter and add onions and garlic and cook off for few mins .Add the celery , capsicum and potatoes and fry off together .Add the tomato paste and capsicum paste in and fry together few mins.Add the beans in (make sure u strain them first ) and mix together.Now add the 2 litres of liquid chicken stock and stir together .Add chicken stock cubes in (or substitute with 1 tbs vegeta ) .Bring this to a boil and cover well so water doesn’t dry up .Once it’s been boiling about 10 mins reduce heat to med/ low and stirring occasionally for about 1.5 hours , the beans need this long to cook properly .Check one bean make sure it’s cooked and then add the risoni in and stir well together. At this stage you probably need to add a little water as the risoni will thicken the soup up , maybe 2 or 3 cups . Make it as runny or as thick as u like.Bring it back up to a boil so the risoni can cook well , after about 10 mins lower heat , see if it needs water or not and simmer on low heat another 10 mins , keep it covered .Serve with fresh parsley and a squeeze of lemon ? and enjoy .