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Curried Navy Bean Soup



Curried Navy Bean Soup


(Featured in Fine Cooking’s Spicing up Soup Week)



The devil of the winter is back and has a big table of  a variety of wintry mix for us. Snow, ice, sleet, freezing rain, howling winds – you name it, and we have it!

I would take piles of snow any day to the slippery frozen roads. The warmth of the weekend was a just a tease.  North east regions of Texas do experience some ice and snow, but is not at all equipped to deal with conditions like these. The streets look like a glistening frozen lake. All the homes look nice, cozy and happy with shimmering lights through the window panes; no one could step out of their homes. And we have had 4 consecutive snow days, which is certainly a very welcome thing. Having the entire family together at home on weekdays is a surprise gift!

Now this kind of weather only calls for a hot, smoky and spicy soup; filling, satisfying and nourishing at the same time.

Curried Navy Bean Soup



Curried Navy Bean Soup


Ingredients:

  1. 1 cup dried navy beans
  2. 1 tablespoon olive oil
  3. crushed red pepper
  4. 1 teaspoon cumin seeds
  5. 1 teaspoon oregano
  6. a sprinkle of roasted cumin powder
  7. 1/2 teaspoon smoked paprika, or as much as you desire
  8. 1/3 cup chopped onion
  9. 2 cloves of garlic, sliced
  10. 1/4 cup chopped celery
  11. 2 carrots, sliced/diced
  12. 2 tablespoons tomato paste
  13. salt and pepper
  14. 1.5 teaspoons coriander powder
  15. stock or water
  16. fresh parsley or cilantro for garnish
  17. fresh lime or lemon

Note: use any kind of chopped vegetables


Preparation:

Soak the beans overnight if possible.

Heat oil in a pan or a pressure cooker pan. Add the cumin seeds and red crushed pepper. When the seeds start to sizzle add the onion, garlic and celery. Cook them at medium heat for about 2 minutes. Add the carrots, (and/or any other vegetable you might be using) coriander powder and the tomato paste and 4 tablespoons water. Add salt, pepper, oregano, smoked paprika and the roasted cumin powder. Toss for everything to combine and cook at low to medium heat for another 3-4 minutes.

Add the soaked beans and stir them in with the mix in the pot. Add about 3 times the water (or as much as you would need to cook the beans and have desired consistency of soup). Cook till the beans are tender. I use a pressure cooker, which is the easiest way to cook beans and is usually done in minutes.

Garnish with fresh herbs and crushed pepper/black pepper and finish off with a squeeze of lemon/lime juice.

Serve warm with crusty bread.

Curried Navy Bean Soup

The soup is on its way to dear Susan’s MLLA#32, hosted at Sandhya’s Kitchen.





Related Posts:

Curried Cranberry Beans

Red Lentil and Vegetable Soup

Turkish Red Lentil Soup with Sumac


Dal Palak/Lentils with Spinach

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