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Place the beans and the rice in a large pot, add 6 cups of water and bring to a boil on medium-high heat.
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Add the small pieces of kohlrabi, salt, pepper, cover and cook for 45 minutes on low heat.
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Periodically check to see if you need to add more water to the soup.
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Add the chopped vegetables, taste and adjust the seasoning, add more hot water if needed and let it simmer for another 15 minutes for the flavors to blend in.
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In the meantime, fry the sliced onions in 3-4 tablespoons of hot vegetable oil in a skillet until golden brown. Add the turmeric powder and the minced garlic to the oil, stir and saute further for another five minutes.
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Add a large tablespoon of the fried onion to the soup and gently mix well.
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Lightly fry the cubed kohlrabi in 2-3 tablespoons of hot vegetable oil until soft and golden on medium heat. Add a pinch of salt, turmeric, cumin and red pepper and stir well.
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To serve ladle the soup into a soup bowl, top with the fried onions and kohlrabi. Serve hot with bread and yogurt.