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Indian-Spiced Bean-and-Tomato Soup


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

  • Prep:
  • 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


  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 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.

  3. Coarsely mash a third of the beans in 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.

Reviews Add a comment

  • 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!
  • 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.
  • 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.