Mediterranean Hummus-Style Soup

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  • Makes: 8 servings
  • Prep: 35 mins
  • Slow Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)
  • Bake: 12 mins 300°F

Mediterranean Hummus-Style Soup

Directions

  1. Rinse beans. In a large saucepan or Dutch oven combine beans and enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Drain and rinse beans. Place beans in a 4- to 5-quart slow cooker. Add broth, garlic, cumin, coriander, turmeric, and salt.
  2. Cover and cook on low-heat setting 10 to 12 hours or on high-heat setting 5 to 6 hours.
  3. Meanwhile, preheat oven to 300 degrees F. Chop enough pita bread into 1/4- to 1/2-inch pieces to measure 2 cups; toss with the oil. Spread in a shallow baking pan. Bake 12 to 13 minutes or until crisp, stirring once.
  4. Stir yogurt, tahini, and lemon juice into cooker. Using an immersion blender,** carefully blend soup. Stir in parsley.
  5. Serve soup topped with toasted pita bread, sweet pepper, and, if desired, sesame seeds.

From the Test Kitchen

*Tip:

To toast sesame seeds, preheat oven to 350 degrees F. Spread sesame seeds in a shallow baking pan. Bake 5 to 10 minutes or until lightly browned, watching carefully and stirring once or twice.

**Tip:

If you don't have an immersion blender, cool slightly and process in batches in a regular blender.

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Nutrition Facts (Mediterranean Hummus-Style Soup)

  • Per serving:
  • 351 kcal ,
  • 11 g fat
  • (1 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 0 mg chol. ,
  • 768 mg sodium ,
  • 47 g carb. ,
  • 12 g fiber ,
  • 10 g sugar ,
  • 18 g pro.
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