{"id":16923,"date":"2011-02-04T16:35:15","date_gmt":"2011-02-04T23:35:15","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=16923"},"modified":"2012-04-09T19:47:41","modified_gmt":"2012-04-10T02:47:41","slug":"curried-navy-bean-soup","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/soups-and-salads\/soup\/curried-navy-bean-soup\/","title":{"rendered":"Curried Navy Bean Soup"},"content":{"rendered":"


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\n\"Curried
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\n(Featured in<\/em> Fine Cooking’s Spicing up Soup Week<\/a><\/em>)<\/strong><\/p>\n


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\nThe devil of the winter is back and has a big table of\u00a0 a variety of wintry mix for us. Snow, ice, sleet, freezing rain, howling winds – you name it, and we have it!<\/p>\n

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I would take piles of snow any day to the slippery frozen roads. The warmth of the weekend was a just a tease.\u00a0 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!<\/p>\n

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

\"Curried
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Curried Navy Bean Soup<\/em><\/h2>\n


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Ingredients:<\/strong><\/em><\/p>\n

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

    Note<\/strong><\/em>: use any kind of chopped vegetables<\/em> <\/strong><\/em>
    \n
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    \nPreparation:<\/strong><\/em><\/p>\n

    Soak the beans overnight if possible.<\/p>\n

    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)<\/em> 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.<\/p>\n

    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.<\/p>\n

    Garnish with fresh herbs and crushed pepper\/black pepper and finish off with a squeeze of lemon\/lime juice.<\/p>\n

    Serve warm with crusty bread.<\/p><\/blockquote>\n

    \"Curried<\/p>\n

    The soup is on its way to dear Susan’s MLLA#32<\/a>, hosted at Sandhya’s Kitchen<\/a>.<\/p>\n


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    \nRelated Posts:
    \n<\/strong><\/p>\n

    Curried Cranberry Beans<\/a><\/strong><\/em><\/p>\n

    Red Lentil and Vegetable Soup<\/a><\/strong><\/em><\/p>\n

    Turkish Red Lentil Soup with Sumac<\/a><\/strong><\/em>
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    \n<\/strong><\/em><\/p>\n

    \n

    Dal Palak\/Lentils with Spinach<\/a><\/strong><\/em><\/p>\n

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