Around The World in 80 Sundays


Today, we are traveling to India.  
I must admit,  I have never eaten much Indian food.  I also think I was a bit afraid to try it.  The food looked and sounded to unfamiliar to me. 
When I began to research the cuisine, I found that I use most of the spices that were called for, just in a different way.  I made this soup and fell in love with it!  It will be on my list of favorite foods.  It also gave me the courage to try more Indian food!
Did you know that India is split into 4 growing regions and over 70 spices are grown there?  Some of the spices we are most used to are: pepper, cardamom, ginger, turmeric, nutmeg, cinnamon and curry leaf.  Curry is created from a combination of these spices.
Masala  literally means a blend of several spices. Garam masala is the hot version!



Indian-Spiced Bean and Tomato Soup
Prep time: 20 min.
Total time: 30 min.
Serves: 4 – 6


1 Tablespoon safflower oil
1 1/2 cups finely chopped onion
1 Tablespoon plus 2 teaspoons minced garlic (from 4 cloves)
2 tablespoons finely grated ginger
1 or 2 green Thai chiles, Jalapeno chiles (or other) finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 can (15 ounces) peeled plum tomatoes, coarsely chopped with juice
4 cups cooked beans, plus 2 cups cups cooking juice
Pinch of coarse salt
Yogurt (plain), cilantro sprigs and Pita chips for serving


Heat oil in a 4 quart pot, over medium heat.  Add onion and garlic; cook, stirring occasionally until onion is softened and golden.  About 8 minutes.  Add ginger, chopped chiles and spices.  Cook, stirring occasionally until fragrant, about 2 minutes.

Stir in tomatoes and their juice.  Add beans and their liquid.  Add salt.  Bring to a boil, reduce heat and simmer until thickened slightly, about 10 minutes.

Remove about a third of the beans place in a pot and mash, using a potato masher or an immersion blender.  Stir mashed beans into soup.

When serving, top with yogurt, cilantro and sliced chiles.  Serve with Pita Chips or Naan.

 Do you have any great Indian food recipes?  I would love it if you would share them with me.

Care to read more?  Here are a couple great web sites!

What Spices Came From India

Curry Chicken Recipes (and more)

Linkning up to:
Addicted to Recipes
Flour Me With Love
Mandy’s Recipe Box

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I am a lover of great food, gardening, quilting and all things that make my house a home.
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5 Responses to Indian-Spiced Bean and Tomato Soup

  1. Shay says:

    I love Indian Spices. Cloves, Coriander, Cumin.

    I do a great cucumber raita with cumin in it…Oh yum!

  2. amanda says:

    Mmmm this sounds tasty. I love Indian food! My husband, on the other hand, does not. Thanks for sharing!

  3. Thaleia says:

    Sounds very interesting. Will have to keep this recipe in mind when I want to try something unfamiliar or exotic!

  4. This looks like a delicious soup. I’m not terribly adventurous with spices, but I think I could give this one a go. I’m your newest follower from the CHQ blog hop. I’d love for you to stop by for a visit and maybe even a follow back. Have a wonderful week!

  5. Pat Nicolson says:

    I love soups.And have them everytime as my meal along with coutons or garlic bread toasted.This recipe makes another soup added on my list of meals.

    Garlic Paste

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