Name: Turkish Black Bean Soup with Vegetables and Herbs
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 300 g dried black beans; 1 piece onion; 2 piece carrots; 1 piece red bell pepper; 2 tbsp tomato paste; 4 tbsp olive oil; 3 clove garlic cloves; 2 piece bay leaves; 1 tsp paprika; 1.5 kg vegetable broth; 1 bunch fresh parsley; 1 tsp salt; 1 tsp black pepper; 2 tbsp lemon juice

Kara fasulye çorbası represents the Turkish tradition of transforming simple legumes into deeply satisfying meals. This soup showcases the Turkish mastery of balancing vegetables, herbs, and spices to create layers of flavor that develop beautifully during slow cooking. The soup begins with a classic Turkish sofrito base of onions, carrots, and peppers, which creates a sweet and savory foundation. As the black beans simmer, they release their starch, naturally thickening the broth while absorbing the aromatic flavors of bay leaves, paprika, and fresh herbs. The result is a velvety, protein-rich soup with a beautiful mahogany color. Each spoonful delivers tender beans surrounded by a rich, slightly smoky broth that's both comforting and energizing. The vegetables add sweetness and texture, while the herbs provide freshness that balances the earthiness of the beans. This soup is traditionally served as a main course with crusty bread, making it a complete and satisfying meal that will warm you from the inside out.

Ingredients

Instructions

Soak the beans

Rinse the dried black beans and place them in a large bowl. Cover with cold water by 5cm and soak for 8-12 hours at room temperature. The beans will double in size and become plump. Do not skip soaking as unsoaked beans will take much longer to cook and may remain tough.
Prepare the vegetables

Finely dice the onion into 5mm pieces. Cut the carrots into small 1cm cubes. Remove seeds from the red bell pepper and dice into 1cm pieces. Mince the garlic cloves finely and chop the parsley, keeping stems and leaves separate. Prepare everything before cooking as the vegetables cook quickly.
Cook the beans

Drain and rinse the soaked beans. Place in a large pot with fresh water covering by 3cm. Bring to a boil over high heat for 2-3 minutes, then reduce to medium-low heat and simmer for 45-60 minutes until beans are tender when pressed. Do not add salt during cooking as it will toughen the beans.
Build the flavor base

Heat olive oil in a large soup pot over medium heat for 1 minute. Add the diced onion and cook for 5-6 minutes until softened and translucent. Add carrots and bell pepper, cooking for 4-5 minutes until vegetables begin to soften. Do not let the vegetables brown or they will become bitter.
Add aromatics

Add minced garlic, tomato paste, and paprika to the vegetables. Cook over medium heat for 2-3 minutes, stirring constantly, until the tomato paste darkens and becomes fragrant. The mixture should smell sweet and aromatic. Do not let the garlic burn or it will taste bitter.
Combine and simmer

Add the cooked beans with 2 cups of their cooking liquid, vegetable broth, and bay leaves. Bring to a boil over high heat for 2 minutes, then reduce to low heat and simmer for 20-25 minutes until the soup thickens slightly. The beans should be very tender and the flavors well blended.
Season and finish

Remove bay leaves and season with salt and black pepper. Stir in chopped parsley leaves and lemon juice. Simmer over low heat for 2-3 minutes until the herbs are fragrant and the flavors are balanced. Taste and adjust seasoning - the soup should be savory with a bright finish from the lemon.

Tips

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Cooking Tips

For extra depth of flavor, reserve some of the bean cooking liquid and add it gradually during simmering - this starchy liquid helps thicken the soup naturally and intensifies the bean flavor.

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Alternatives

If you can't find black beans, substitute with kidney beans or cannellini beans, though cooking time may vary slightly. Canned beans can be used but reduce the initial cooking time to 30 minutes total.

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Serving & Storage

Serve hot with crusty Turkish bread, a drizzle of good olive oil, and extra chopped parsley. The soup keeps in the refrigerator for 4 days and actually improves in flavor - just thin with a little broth when reheating as it will thicken considerably.