Turkish White Bean Soup (Kuru fasulye çorbası)
Overview
Kuru fasulye çorbası is a creamy Turkish soup made from dried white beans, the same beans used in the famous kuru fasulye stew. The beans are soaked overnight and simmered with onion, carrot and sometimes potato until very soft. Tomato paste and red pepper paste are fried in olive oil or butter and stirred in, and part of the soup is mashed or blended so it becomes thick and smooth while still holding some whole beans. It is seasoned with salt, black pepper and chilli flakes and served with lemon and bread. Some cooks add pastırma or sucuk, but the everyday version is meat-free.
History
White beans became a staple in Anatolia after they arrived from the Americas, and kuru fasulye is now often called the national dish of Türkiye. Turning leftover or extra beans into soup is a thrifty home habit across the country, especially on the Black Sea coast and in Central Anatolia, where dried beans are stored for winter.
Main ingredients
Dried white beans, onion, carrot, tomato paste, pepper paste, olive oil. The soup is built on water or stock and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Bean soups · Tomato soups · More soups from Türkiye
Recipe
Method
- 160 min
Simmer the beans in the water for 60 minutes until soft.
- 2
Fry the onion and carrot in the oil, then stir in the tomato and pepper pastes.
- 320 min
Add to the beans and simmer for 20 minutes.
- 4
Blend half the soup, season and serve with chilli flakes and lemon.
- ✓
Serve. About 1h 45m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
