indian-spiced bean and tomato soup

(1 rating)
Recipe by
Ashley Allgor
Salt Lake City, UT

This is a soup that I am going to make for my family.

(1 rating)
yield 4 to 6
prep time 20 Min
cook time 30 Min

Ingredients For indian-spiced bean and tomato soup

  • 1 Tbsp
    safflower oil
  • 1 1/2 c
    finely chopped onion
  • 1 Tbsp
    plus 2 tsp. minced garlic (from 4 cloves)
  • 2 Tbsp
    finely grated peeled fresh ginger (from a 2-in. piece)
  • 1 or 2
    green thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground turmeric
  • 1 can
    (15 oz) peeled plum tomatoes, coarsely chopped,with juice
  • 4 c
    cooked beans, plus 2 cups cooking liquid
  • pinch
    of coarse salt
  • yogurt, cilantro sprigs, and pita chips, for serving

How To Make indian-spiced bean and tomato soup

  • 1
    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.
  • 2
    Stir tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
  • 3
    Coarsely mash a third of the beans in a pot using a potato masher or an immersion blender; stir to blend into soup.
  • 4
    Top with yogurt,cilantro sprigs, and sliced chiles, and serve with pita chips.

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