Indian-Spiced Tomato and Black Bean Soup

Indian-Spiced Tomato and Black Bean Soup
Staff Writer
Emily Jacobs

For an easy way to spice up traditional tomato soup, add some warm Indian spices and hearty black beans.

Click here to see 10 Quick and Easy Vegetarian Recipes

4
Servings
387
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  grapeseed oil
  • onion, chopped
  • garlic cloves, minced
  • 1  Teaspoon  grated ginger
  • serrano chiles, seeded and diced
  • 1  Teaspoon  coriander
  • 1  Teaspoon  cumin
  • 1  Teaspoon  paprika
  • 1/4  Teaspoon  turmeric
  • 1/4  Teaspoon  cinnamon
  • 28  Ounces  plum tomatoes, peeled
  • 4  Cups  cooked black beans
  • 2  Teaspoons  salt
  • 1  Teaspoon  black pepper
  • Sour cream, for garnish
  • Cilantro leaves, for garnish

Directions

In a large pot, heat the oil over medium-high heat. Sauté the onions until translucent, about 5 minutes. Add in the garlic, ginger, and chiles and cook for 2 minutes. Add in the coriander, cumin, paprika, turmeric, and cinnamon. Cook for another 2 minutes.

Stir in the tomatoes and the black beans. Bring to a boil, reduce heat, cover, and cook for about 10 minutes. Using a spoon, break apart the tomatoes until they are in large chunks. Season with salt and pepper. Cook for another 10 minutes for flavors to meld.

Garnish with a dollop of sour cream and cilantro leaves.

Nutritional Facts

Total Fat
9g
13%
Sugar
6g
7%
Saturated Fat
1g
4%
Carbohydrate, by difference
60g
46%
Protein
19g
41%
Vitamin A, RAE
40µg
6%
Vitamin C, total ascorbic acid
29mg
39%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
160mg
16%
Choline, total
67mg
16%
Copper, Cu
1mg
0%
Fiber, total dietary
19g
76%
Folate, total
202µg
51%
Iron, Fe
8mg
44%
Magnesium, Mg
110mg
34%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
364mg
52%
Selenium, Se
3µg
5%
Sodium, Na
692mg
46%
Water
135g
5%
Zinc, Zn
2mg
25%

Indian Shopping Tip

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Indian Cooking Tip

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.

Indian Wine Pairing

Riesling, gewürztraminer, muscat, or torrontés with curries and other sauced dishes; cabernet sauvignon, cabernet franc, malbec. zinfandel, or primitivo with tandoori or other roasted meats and poultry.