Indian Bean Soup

This soup was a part of my (doctor-ordered) cleanse I did earlier this year … twice. The soup is amazing. It’s got a few new ingredients in it, but it was such a wonderful flavor and made quite a bit, we had enough to freezer for plenty of quick meals. It comes together pretty quick when you’ve got helpers to cut all the produce!

4 Tbs olive oil
2 onions chopped
8 oz potatoes, cut into bite-size chunks
8 oz parsnips, cut into bite-size chunks
8 oz turnips, cut into bite-size chunks
3 small zucchini chopped
1 green bell pepper, cut into bite-size chunks
2 garlic cloves minced
2 tsp coriander
1 Tbs paprika
1 Tbs mild curry paste (I used red)
5 cups broth (I used beef, but you can use chicken or vegetable)
Salt to taste
1 can black beans, drained and rinsed

Heat olive oil in LARGE (think stock pot, 5 qt size) pot and add all the vegetables except the black beans. Cook over moderate heat for 5 minutes. Add the garlic, coriander, paprika and curry paste and cook for 1 minute, stirring constantly. Stir in the broth and salt to taste, bring to a boil and then simmer over low heat for 25 minutes. Stir in the black beans and cook another 15 minutes. Serve hot. Great with hummus and pitas.


About ALM Tree

Bachelor's degree in biology-chemistry; Masters in public health. Science nerd (and proud of it!). Wine-o, beer snob, and foodie! Always has a sense of humor and looks on the bright side.
This entry was posted in Corn-Free, Dairy-Free, Egg-Free, Fructose-Free, Meals Under $10, Nut-Free, Ovo-Vegetarian, Paleo/Primitive - Safe, Pescatarian, Recipes, Soy-Free, Sugar-Free, Vegan, Vegetarian (lacto-ovo-vegetarian). Bookmark the permalink.

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