Indian-spiced Bean And Tomato Soup Recipe

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Indian-Spiced Bean and Tomato Soup

Ashley Allgor


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

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4 to 6


20 Min


30 Min


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(s)
(15 oz) peeled plum tomatoes, coarsely chopped,with juice
4 c
cooked beans, plus 2 cups cooking liquid
of coarse salt
yogurt, cilantro sprigs, and pita chips, for serving

Directions Step-By-Step

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

About this Recipe

Course/Dish: Bean Soups
Other Tags: Quick & Easy, For Kids, Healthy