Indian-Spiced Bean and Tomato Soup

Indian-spiced Bean And Tomato Soup

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Ashley Allgor


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


★★★★★ 1 vote

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
  • 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.

Printable Recipe Card

About Indian-Spiced Bean and Tomato Soup

Course/Dish: Bean Soups

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