My mother-in-law introduced me to one of my new favorite dishes: Vegan Turkish White Bean Soup. She makes it every Friday for dinner. Now, my family has adopted a similar tradition. We try our best to make this delicious Turkish White Bean Soup every Monday for a #meatlessmonday meal. And believe me, it does not disappoint. Your vegan friends and meat-eating friends will all be drooling over this dish.
I love participating in Meatless Mondays. It is nice to get a break from heavy meat dishes and also helps the environment. I can give up a meat dish one day a week, and having this delicious recipe definitely makes it that much easier!
The trick to this perfect dish is to soak the beans the night before. Also, it will take two hours to cook the beans so that they are soft. I tend to make this soup while cooking for the next day or when I eat our delicious Challah to dip in the soup. That is one of my favorite things do so with my soups.
Personally, I think the best beans to use for this soup are the Northern White Beans by Goya. However, feel free to use your white beans of choice to make the soup your own personal dish.
This vegan soup is perfect to prepare and freeze, or make for your family ahead of time. Since you only need three ingredients and three spices to make this delicious Turkish White Bean Soup, it is the easiest and quickest soup prep you will find. Plus, it is so delicious! You will be eating bowl after bowl of it, I promise.
Turkish White Bean Soup Recipe Ingredients:
One reason I love this recipe is that is has so very ingredients, so it is so easy to make and enjoy! Here is everything you need to stock your kitchen and pantry:
- One Large Onion
- Northern White Beans
- Tomato Sauce
- Sweet Paprika (to taste)
- Salt (to taste)
- Pepper (to taste)
- Sugar
You probably already have most of these things at home already. Now, it is time to get cooking!
I love making this dish for a cold winter or fall day. This hearty dish is the perfect pick-me-up for when it starts to get dark outside early in the evening. Plus, the beans are a delicious and simple source of protein. I love the thick consistency, it fills you up and makes the soup a full meal. Trust me when I say you have found your new favorite soup. I dare to say, it may even rival Matzah Ball Soup. That’s how good this dish is.
How to Make the Perfect Turkish White Bean Soup:
This recipe is so easy to make! To start, chop the onion into small squares. Sautee your onion on the stovetop on medium heat until it reaches a brown and sort of see-through color. After this, add paprika, salt, and pepper to taste. Then, get a pot and add your beans and one can of tomato sauce and add water until the pot is three-fourths full and place on high heat. Start to lower the heat to a medium-low as the soup starts to boil.
A Rolled in Dough Quick Tip: Make sure to mix your soup every 15 minutes so the bottom does not get burned.
You are starting to finish up! Add fresh cilantro as a garnish, or you can even make a side salad. The possibilities are endless. Personally, I love to pair my Turkish White Bean Soup with onion, cilantro, paprika, lemon, salt, and pepper salad. However, you may opt to spice it up with chili flakes or a dash of hot sauce. Perfect for a cold in those winter months!
Now, you are officially ready to get started! Check out the official Turkish White Bean Soup recipe below. Get ready to impress all of your vegan friends at your next dinner party.
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Turkish White Bean Soup
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Cooking
- Cuisine: Turkish
- Diet: Vegan
Description
This Turkish White Bean Soup has only three ingredients and three spices. It is the perfect soup to make when you forgot to stop by the supermarket or want something that is vegan.
Ingredients
- One Large Onion
- 16 oz of Northern White Beans
- 16 oz of Tomato Sauce
- 2 tbsp of Sweet Paprika
- 1 1/2 tsp of Salt (or to taste)
- 1 tsp of Pepper (or to taste)
- 1 tsp of Sugar
Instructions
- Chop your onions to small squares
- Sautee your onion until they become almost see-through and brown on medium heat.
- Add paprkia, salt, and pepper.
- Add your beans and one can of tomato sauce.
- Add water to 3/4 full and place on high heat. Lower after the water starts boiling to low -medium heat. Make sure to mix every 15 minutes so the beans don’t get burned at the bottom.
- Garnish with fresh cilantro or make a fresh side salad.
- Serve and enjoy!
Notes
Don’t skip on adding the sugar. Sugar will lower the acidity of the tomato sauce.
**For best results soak your beans the night before.
Nutrition
- Serving Size: 1
- Calories: 106
- Sugar: 7.1g
- Sodium: 1468mg
- Fat: 0.7g
- Saturated Fat: 0.1g
- Carbohydrates: 21.3g
- Fiber: 6.8g
- Protein: 6.2g
- Cholesterol: 0mg
Keywords: soup, vegan soup, bean soup, tomato bean soup, tomato soup
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