Turkish Tomato and Bean Soup


Inspired by a recipe in The Sultan's Kitchen cookbook, this is normally made with red lentils. I think it would be great with the beans instead. With the addition of the cooked wheat berries, it makes for a satisfying supper. Serves 4-6.

2 TB sunflower oil
1 large onion, finely chopped
2 garlic cloves, minced
2 TB paprika
1/2 tsp Turkish or ground red pepper
1 tsp cumin
2 TB tomato paste
3 cups tomato puree
3 cups chicken stock or water
1 cup dried beans that have been soaked overnight, then cooked for 30 minutes and drained
1 cup cooked wheat berries
1 TB dried mint
salt and freshly ground black pepper
bread croutons (optional)
lemon wedges
dollop of plain yogurt

Heat the oil in a medium sized saucepan over medium heat. Add the onion and garlic and cook gently for about 2 minutes, or until they're softened but not brown. Stir in the paprika, red pepper, cumin and tomato paste. Stir to combine. Add the tomato puree, stock (or water) and beans. Cover the saucepan and bring the liquid to a boil. Lower the heat and simmer for about 30-35 minutes, stirring occasionally, until the beans are soft. Add the wheat berries and mint and season with salt and pepper. Cook for another 10 minutes, stirring occasionally. If the soup is too thick, add a little water. Serve the soup in bowls with a squeeze of lemon juice and a dollop of yogurt.

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