Indian-Spiced Bean-and-Tomato Soup
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Martha Stewart Living, November 2012
- Prep Time 20 minutes
- Total Time 30 minutes
- Yield Serves 4 to 6
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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 of coarse salt
- Yogurt, cilantro sprigs, and pita chips, for serving
Directions
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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.
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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.
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Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
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Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.
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.