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.
Latest posts by Cynthia (see all)
- New York, New York – My adventures in the Big City - July 31, 2015
- Easy No Bake Mixed Berry Cheesecake - July 30, 2015
- Healthy Back to School Lunch Box ideas - July 29, 2015