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Indian-Spiced Tomato and Black Bean Soup

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

Ingredients

  • 2 Tablespoons grapeseed oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 Teaspoon grated ginger
  • 2 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
Servings4
Calories Per Serving349
Total Fat8g13%
Sugar7gN/A
Saturated1g5%
Protein18g36%
Carbs54g18%
Vitamin A99µg11%
Vitamin B60.4mg19.3%
Vitamin C32mg53%
Vitamin E3mg16%
Vitamin K18µg22%
Calcium94mg9%
Fiber19g75%
Folate (food)293µgN/A
Folate equivalent (total)293µg73%
Iron5mg28%
Magnesium153mg38%
Monounsaturated1gN/A
Niacin (B3)2mg11%
Phosphorus312mg45%
Polyunsaturated5gN/A
Potassium1193mg34%
Riboflavin (B2)0.2mg9.7%
Sodium971mg40%
Thiamin (B1)0.5mg34.8%
Zinc2mg16%