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.

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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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