Under 30 Minutes

Indian-Spiced Bean-and-Tomato Soup

  • Prep:
  • Total Time:
  • Servings: 6
Indian-Spiced Bean-and-Tomato Soup

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.


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