Indian-Spiced Bean-and-Tomato Soup

Name: Indian-Spiced Bean-and-Tomato Soup
Prep time: 20 min
Total time: 30 min
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

50 Ratings
3 Reviews

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

Martha Stewart Living, November 2012

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Recipe Summary test

prep:

20 mins

total:

30 mins

Servings:

Directions

Step 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.

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Step 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.
Step 3
Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
Step 4
Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.

Reviews (3)

50 Ratings

5 star values: 12
4 star values: 19
3 star values: 9
2 star values: 8
1 star values: 2

Martha Stewart Member

11/24/2013

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!

Martha Stewart Member

02/21/2013

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.

Martha Stewart Member

01/18/2013

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.

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Indian-Spiced Bean-and-Tomato Soup

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (3)

All Reviews for Indian-Spiced Bean-and-Tomato Soup