Back to Indian-Spiced Bean-and-Tomato Soup All Reviews for Indian-Spiced Bean-and-Tomato Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Indian-Spiced Bean-and-Tomato Soup Recipe Summary prep: 20 mins total: 30 mins Servings: 6
Ingredients Ingredient Checklist 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
Gallery Indian-Spiced Bean-and-Tomato Soup
Recipe Summary prep: 20 mins total: 30 mins Servings: 6
Gallery
Indian-Spiced Bean-and-Tomato Soup
Indian-Spiced Bean-and-Tomato Soup
Indian-Spiced Bean-and-Tomato Soup
Recipe Summary prep: 20 mins total: 30 mins Servings: 6
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 6
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 6
6
Ingredients
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
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.
Reviews (3)
Add Rating & Review 50 Ratings 5 star values: 12 4 star values: 19 3 star values: 9 2 star values: 8 1 star values: 2
Reviews (3)
Add Rating & Review 50 Ratings 5 star values: 12 4 star values: 19 3 star values: 9 2 star values: 8 1 star values: 2
Add Rating & Review
50 Ratings 5 star values: 12 4 star values: 19 3 star values: 9 2 star values: 8 1 star values: 2
50 Ratings 5 star values: 12 4 star values: 19 3 star values: 9 2 star values: 8 1 star values: 2
50 Ratings 5 star values: 12 4 star values: 19 3 star values: 9 2 star values: 8 1 star values: 2
5 star values: 12 4 star values: 19 3 star values: 9 2 star values: 8 1 star values: 2
Martha Stewart Member 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! Martha Stewart Member 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. Martha Stewart Member 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.Martha Stewart Member
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: Unrated
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: 2 stars
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.
All Reviews for Indian-Spiced Bean-and-Tomato Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Indian-Spiced Bean-and-Tomato Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
