| This recipe is liked by 0 person(s). |
Indian-Spiced Bean-and-Tomato Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Prep Time 20 minutes Total Time 30 minutes Yield Serves 4 to 6 Ingredients | |
| 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 peeled fresh ginger, (from a 2-inch 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 ounces) | peeled plum tomatoes, coarsely chopped, with juice |
| 4 cups | cooked beans, plus 2 cups cooking liquid |
| Pinch | coarse salt |
| Yogurt, cilantro sprigs, and pita chips, for serving | |
Directions
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, 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 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe