indian-spiced bean and tomato soup
(1 RATING)
This is a soup that I am going to make for my family.
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prep time
20 Min
cook time
30 Min
method
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yield
4 to 6
Ingredients
- 1 tablespoon safflower oil
- 1 1/2 cups finely chopped onion
- 1 tablespoon plus 2 tsp. minced garlic (from 4 cloves)
- 2 tablespoons 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 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1 can (15 oz) peeled plum tomatoes, coarsely chopped,with juice
- 4 cups 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
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Step 1Heat 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.
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Step 2Stir tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
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Step 3Coarsely mash a third of the beans in a pot using a potato masher or an immersion blender; stir to blend into soup.
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Step 4Top with yogurt,cilantro sprigs, and sliced chiles, and serve with pita chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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