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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews (3)

50 Ratings
  • 5 star values: 12
  • 4 star values: 19
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 2
Rating: Unrated
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!
Rating: 2 stars
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.
Rating: Unrated
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.
Advertisement