by Sarah Steimer
As far as soups go, this was a pretty quick recipe (perfect for lunch). I served this with a few slices of dense, multigrain bread, but it would also be great with rice or crumbled crackers.
- olive oil
- 1/2 sweet onion, chopped
- 1 garlic clove, minced
- 1/2 tablespoon ginger, minced
- 1 teaspoon turmeric
- 1 teaspoon dried coriander
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 teaspoon chilli powder
- 2 tablespoons tomato paste
- 15 ounces, or about 2 cups, mixed beans
- 1 1/2 – 2 cups water (depending on what consistency you prefer)
- salt
Heat a couple tablespoons of olive oil in a medium pot or Dutch oven over medium heat. Add the onion and sauté until translucent. Add the garlic, ginger, turmeric, coriander, cumin, curry and chilli powder, cooking over low heat just until fragrant. Add the tomato paste and cook for a minute or two longer.
Add the beans and water to the pot and bring to a boil over medium heat. Turn the heat down to medium-low and allow the soup to thicken for about 20 minutes. Season with salt and serve immediately.
Makes about 3-4 servings.
Recipe adapted from: Fuss Free Cooking
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