Turmeric Bean Soup Recipe

Recipe By Slurrp

Turmeric Bean Soup is a hearty and nutritious dish made with a combination of beans, vegetables, and aromatic spices. The star ingredient, turmeric, adds a vibrant yellow color and a subtle earthy flavor to the soup. Packed with protein and fiber, this soup is not only delicious but also a great option for a healthy meal. It is easy to make and can be enjoyed as a comforting lunch or dinner option.

4.1
14 Rating -
Rate
50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
Turmeric Bean Soup
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ingredients serve

Ingredients for Turmeric Bean Soup Recipe

  • 0.17 cup Dried Beans
  • 0.17 tablespoon Oil
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 inch Ginger, Grated
  • 0.17 teaspoon Turmeric Powder
  • 0.17 teaspoon Cumin Powder
  • 0.67 cup Vegetable Broth
  • As required Salt And Pepper To Taste
  • as required Fresh Cilantro Or Parsley For Garnish

Directions: Turmeric Bean Soup Recipe

Cooking Directions

  • STEP 1.Start by soaking the beans overnight in water.
  • STEP 2.In a large pot, heat some oil and sauté onions, garlic, and ginger until fragrant.
  • STEP 3.Add the soaked beans, turmeric, cumin, and vegetable broth to the pot. Bring to a boil and then reduce the heat to a simmer.
  • STEP 4.Cook the soup for about 1 hour or until the beans are tender.
  • STEP 5.Using an immersion blender, blend a portion of the soup to create a creamy texture while leaving some beans whole.
  • STEP 6.Season with salt and pepper to taste.
  • STEP 7.Serve the turmeric bean soup hot, garnished with fresh cilantro or parsley.
  • STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • You can use a variety of beans such as black beans, kidney beans, or chickpeas for this soup.
  • For a thicker consistency, mash some of the beans with a fork before serving.
  • Feel free to add additional vegetables like carrots, celery, or spinach for extra flavor and nutrition.

Storage and Serving

  • Serve the turmeric bean soup hot with a side of crusty bread or a salad for a complete meal.
  • You can also freeze the soup in individual portions for up to 3 months. Thaw and reheat before serving.
Nutrition
value
200
calories per serving
8 g Fat28 g Protein2 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    28g
  • Carbs
    2g
  • Fiber
    3g

MacroNutrients

  • Carbs
    2g
  • Protein
    28g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    38mg
  • Iron
    1mg
  • Vitamin A
    190mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    2mg
  • Phosphorus
    175mg
  • Selenium
    25mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp