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Indian-Spiced Bean-and-Tomato Soup

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You can also simmer beans in a slow cooker after soaking them and adding aromatics.

Source: Martha Stewart Living, November 2012
Total Time Prep Servings

Ingredients

Directions

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  • JoMoCo
    24 NOV, 2013
    I had beans, tomatoes and peppers from my garden - and this seemed like the trick. I added more peppers (cayenne in my case) than it called for - and that made all the difference. I loved this soup! With some tortillas on a cold winter night the Indian spices made for a flavorful and warming contrast to some more traditional winter fare. I replaced the chicken stock with vegetable stock for my family vegetarian sensibilities - but even the carnivores enjoyed it! This will stay on my winter list!
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  • MS11092825
    21 FEB, 2013
    It just wasn't as spicy as I had thought it would be. I liked having the beans in the soup to bulk it up, but both my husband and I thought it tasted more like spaghetti sauce. A good spaghetti sauce, but not like soup. I wouldn't make this again.
    Reply
  • Susieleigh
    18 JAN, 2013
    I made this soup last night and it was delicious....the only thing I changed was to add more than a pinch of salt which it needed.
    Reply

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