Rating: 3 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

If you like hummus, you'll love this earthy soup. Stir in some baby spinach leaves before serving to add a dose of green to your bowl.

Source: Better Homes and Gardens

Gallery

Recipe Summary test

prep:
35 mins
slow-cook:
10 hrs
bake:
12 mins
total:
10 hrs 47 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans. In a large saucepan or Dutch oven combine beans and enough water to cover. Bring to boiling. Boil, uncovered, for 10 minutes. Drain and rinse beans. Place in a 4- or 5-quart slow cooker. Add broth, garlic, cumin, coriander, turmeric, and salt.

    Advertisement
  • Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

  • Stir yogurt, tahini, and lemon juice into mixture in cooker. Using an immersion blender,** carefully blend soup. Stir in parsley.

  • Meanwhile, preheat oven to 300°F. Chop enough pita bread into ¼- to ½-inch pieces to equal 2 cups; toss with olive oil. Spread in a shallow baking pan; bake for 12 to 13 minutes or until crisp, stirring once.

  • Serve soup topped with sweet pepper, pita bread pieces, and, if desired, sesame seeds.

*

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

**

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

Nutrition Facts

351 calories; fat 11g; saturated fat 1g; carbohydrates 47g; mono fat 4g; poly fat 4g; insoluble fiber 12g; sugars 10g; protein 18g; vitamin a 874.6IU; vitamin c 36mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.5mg; folate 346.7mcg; sodium 768mg; potassium 907mg; calcium 141.4mg; iron 5mg.
Advertisement