Spicy and Quick Indian Bean-Tomato Soup

Spicy and Quick Indian Bean-Tomato Soup
Pareve and vegan--serves 4 to 6

Ingredients rsz 08 emor indian bean and tomato soup copy copy

  • 1 Tbsp. oil
  • 1-1/2 cups chopped onions
  • 4 cloves garlic, minced
  • 2 Tbsp. grated fresh ginger
  • 1 or 2 finely chopped green chilies like jalapeno or Thai
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground turmeric
  • 1 15 oz. can peeled plum tomatoes, coarsely chopped with liquid
  • 4 cups cooked beans plus 2 cups cooking liquid (cannellini or chickpeas work well)
  • pinch of kosher salt
  • Cilantro sprigs, pita chips for garnish


  1. Heat oil in a 4 qt. pot over medium heat.
  2. Sauté onions and garlic until onions are softened and golden, about 8 min.
  3. Add ginger, chopped chilies, and spices.
  4. Cook, stirring occasionally, until fragrant, about 2 min.
  5. Stir in tomatoes and their liquid, beans and their liquid, and salt.
  6. Bring to a boil, reduce heat, and simmer until thickened, about 10 min.
  7. Coarsely mash about 1/3 of the beans in the pot with a potato masher or an immersion blender.
  8. Top with cilantro and pita chips.

If you have a dairy meal, use plain yogurt as a garnish. For a pareve addition, try Tofu Sour.

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