Best Indian Spiced Bean And Tomato Soup Recipes

Indian-Spiced Bean-and-Tomato Soup image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 13

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

Steps:

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.
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.

Indian-Spiced Bean and Tomato Soup image

Provided by Ashley Allgor

Categories Bean Soups

Time 50m

Number Of Ingredients 13

1 Tbsp safflower oil
1 1/2 c finely chopped onion
1 Tbsp plus 2 tsp. minced garlic (from 4 cloves)
2 Tbsp finely grated peeled fresh ginger (from a 2-in. piece)
1 or 2 green thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground turmeric
1 can(s) (15 oz) peeled plum tomatoes, coarsely chopped,with juice
4 c cooked beans, plus 2 cups cooking liquid
pinch of coarse salt
yogurt, cilantro sprigs, and pita chips, for serving

Steps:

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 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 a 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.

INDIAN SPICED BEAN AND TOMATO SOUP image

Categories Bean Tomato

Yield 4 - 6 servings

Number Of Ingredients 13

1 T safflower oil
1.5 c. finely chopped onion
1 T plus 2 t minced garlic (4 cloves)
2 T finely grated peeled fresh ginger (from 2 inch piece)
1 or 2 green Thai chiles, jalapeno chiles or other fresh chiles finely chopped
1 t ground cumin
1 t ground coriander
.25 t ground cinnamon
.25 t ground turmeric
1 can (15 ounces) peeled plum tomatoes coarsely chopped with juice
4 cups cooked beans, plus 2 cups cooking liquid
salt to taste
Yogurt, cilantro sprigs and pita chips for serving

Steps:

1. Heat oil in 3-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.