Indian-Spiced Bean-and-Tomato Soup
You can also simmer beans in a slow cooker after soaking them and adding aromatics.
- Total Time:
- Servings: 6
Source: Martha Stewart Living, November 2012
- 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 of coarse salt
- Yogurt, cilantro sprigs, and pita chips, for serving
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.