My Plantcentric Journey

 

I think it may be the best soup I’ve ever made!!     I did not use the oil, I just used a little water.  My chilies were in the Rotel original diced tomatoes & green chilies can, and I didn’t use yogurt.   Laura

 

Total Time Martha Stewart Living, November 2012

  • Prep Time20 minutes
  • Total Time30 minutes
  • YieldServes 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

  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 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.

    http://www.marthastewart.com/942180/indian-spiced-bean-and-tomato-soup

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