Spicy Indian Potato Bean Soup Recipes

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SPICY BEAN SOUP



Spicy Bean Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 10 servings

Number Of Ingredients 25

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves

Steps:

  • Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
  • Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

POTATO SOUP WITH INDIAN SPICES



Potato Soup With Indian Spices image

This easy vegetarian soup is surprisingly full flavored. (To make it vegan, substitute cooking oil for the butter and ghee.) If you want it more stewlike, use less water; if you want it brothy, use more. It keeps well and actually tastes even better a day or two after it is made. I like to add a pinch of asafetida (also called hing), which can be found in specialty spice shops or Indian groceries and lends a heady aroma that is especially good with potato dishes. Don't worry if you don't have it on hand. More important are the sizzled cumin seeds, mustard seeds and garlic (the tarka) added when the soup is finished, which really give the soup its character. If you find the soup too thick upon reheating, just add a splash of water and adjust the salt as necessary.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
2 medium onions, diced
Kosher salt
3 medium carrots, diced
3 celery stalks, diced
1 teaspoon turmeric powder
1 tablespoon grated fresh ginger
1/4 teaspoon cayenne powder
1/2 teaspoon asafetida (optional)
2 pounds Yukon Gold or other yellow-fleshed potato, in 1-inch chunks
1/4 cup roughly chopped cilantro, for garnish
Lime wedges, for garnish
2 tablespoons ghee or neutral oil
4 garlic cloves, minced
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1 small green chile, chopped (optional)

Steps:

  • Put butter in a heavy-bottomed soup pot over medium-high heat. Add onions and a little salt and cook, stirring, until softened and just beginning to brown, about 8 minutes. Add carrots and celery and cook for 5 minutes more.
  • Add turmeric, ginger, cayenne and asafetida, if using. Stir to coat and cook for another minute or so. Add potato chunks and 6 cups water, and bring to a boil. Reduce heat to maintain a brisk simmer. Add a healthy pinch of salt and cook until potatoes are soft when pierced with a skewer, about 15 minutes. Taste broth and adjust salt and heat as necessary: 1/4 teaspoon cayenne should suffice to make the soup fairly spicy, but add a touch more if you like.
  • Use a potato masher to crush some of the potatoes, then continue to cook for another 5 minutes or so. This will help to thicken the soup slightly and give it more body. Turn off the heat.
  • Make the tarka: Heat ghee in a small skillet over medium, but don't let it get too hot. Lower heat and add garlic and cumin seeds. Cook, stirring, until garlic is barely colored and cumin seeds have begun to brown, a minute or so. Add mustard seeds and green chile, if using. When mustard seeds begin to pop, after another minute, add the tarka to the soup and stir in.
  • Ladle soup into low bowls, garnish with cilantro and serve. Pass lime wedges at the table.

INDIAN-SPICED BEAN-AND-TOMATO SOUP



Indian-Spiced Bean-and-Tomato Soup image

You can also simmer beans in a slow cooker after soaking them and adding aromatics.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 13

1 tablespoon safflower oil
1 1/2 cups finely chopped onion
1 tablespoon plus 2 teaspoons minced garlic (from 4 cloves)
2 tablespoons finely grated peeled fresh ginger (from a 2-inch piece)
1 or 2 green Thai chiles, jalapeno chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 can (15 ounces) peeled plum tomatoes, coarsely chopped, with juice
4 cups cooked beans, plus 2 cups cooking liquid
Pinch of coarse salt
Yogurt, cilantro sprigs, and pita chips, for serving

Steps:

  • Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.
  • Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
  • Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
  • Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.

SPICY INDIAN POTATO BEAN SOUP



Spicy Indian Potato Bean Soup image

The Indian spices in this dish make the kitchen smell as delicious as this soup tastes! Warm up some naan for an authentic finishing touch.

Provided by Idahoan

Categories     Idahoan®

Time 35m

Yield 4

Number Of Ingredients 13

1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
1 medium yellow onion, diced
2 (32 fluid ounce) containers vegetable broth, divided
1 cup frozen peas and carrots blend
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
2 teaspoons ground turmeric
2 (15 ounce) cans diced tomatoes including juice
1 (10 ounce) can tomato sauce
2 (15 ounce) cans garbanzo beans, rinsed
1 (8 ounce) package fresh baby spinach
2 tablespoons parsley, chopped

Steps:

  • Place the diced onions and one tablespoon of the vegetable broth in a large stock pot over medium heat.
  • Add the peas and carrots, cumin, coriander, garam masala, and turmeric. Stir to mix in spices. Heat through, about five minutes.
  • Add remaining vegetable broth, diced tomatoes and juice, and tomato sauce. Heat to boiling, stirring occasionally. Once boiling, turn heat down to simmer.
  • Add potatoes and garbanzo beans. Stir until potatoes are thoroughly incorporated. Simmer until heated through.
  • Add baby spinach and stir until wilted.
  • Serve immediately garnished with chopped parsley if desired.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 86.9 g, Fat 6.9 g, Fiber 16.9 g, Protein 17.4 g, SaturatedFat 1.9 g, Sodium 2664.9 mg, Sugar 15.3 g

SPICY INDIAN POTATO BEAN SOUP



Spicy Indian Potato Bean Soup image

The Indian spices in this dish make the kitchen smell as delicious as this soup tastes! Warm up some naan for an authentic finishing touch.

Provided by Idahoan

Categories     Idahoan®

Time 35m

Yield 4

Number Of Ingredients 13

1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
1 medium yellow onion, diced
2 (32 fluid ounce) containers vegetable broth, divided
1 cup frozen peas and carrots blend
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
2 teaspoons ground turmeric
2 (15 ounce) cans diced tomatoes including juice
1 (10 ounce) can tomato sauce
2 (15 ounce) cans garbanzo beans, rinsed
1 (8 ounce) package fresh baby spinach
2 tablespoons parsley, chopped

Steps:

  • Place the diced onions and one tablespoon of the vegetable broth in a large stock pot over medium heat.
  • Add the peas and carrots, cumin, coriander, garam masala, and turmeric. Stir to mix in spices. Heat through, about five minutes.
  • Add remaining vegetable broth, diced tomatoes and juice, and tomato sauce. Heat to boiling, stirring occasionally. Once boiling, turn heat down to simmer.
  • Add potatoes and garbanzo beans. Stir until potatoes are thoroughly incorporated. Simmer until heated through.
  • Add baby spinach and stir until wilted.
  • Serve immediately garnished with chopped parsley if desired.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 86.9 g, Fat 6.9 g, Fiber 16.9 g, Protein 17.4 g, SaturatedFat 1.9 g, Sodium 2664.9 mg, Sugar 15.3 g

SPICY PEANUT SOUP



Spicy Peanut Soup image

After enjoying a spicy peanut soup at a little cafe, I knew I had to try to duplicate it at home. I think my version comes pretty close. It's the best way I know to chase away winter's chill. -Lisa Meredith, Eagan, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 13

2 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 large sweet potato, peeled and cubed
1/2 cup chunky peanut butter
2 tablespoons red curry paste
2 cans (14-1/2 ounces each) vegetable broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 bay leaf
1 fresh thyme sprig
1/2 teaspoon pepper
1/2 cup unsalted peanuts

Steps:

  • In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

Nutrition Facts : Calories 276 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein.

SPICY POTATO, BEEF AND BEAN SOUP



Spicy Potato, Beef and Bean Soup image

This is my own variation of a classic spicy potato soup. the measurements for the seasonings and broths are all guesses as I never measure anything - just pour! Typically I am not a fan of tabasco sauce but I really love it in this recipe - it gives such a nice heat that is not overbearing but really hits you in the back of the throat! I have also used green beans in this soup with great results and since you need 24 ounces of tomato sauce I usually use a one pint (16 oz.) jar of home-canned tomato sauce and one regular store bought 8 oz. can. Overall this is just a nice hearty soup that will really warm you up on a cold winter day!

Provided by anonymous

Categories     Beans

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

6 cups peeled diced potatoes
2 lbs ground beef
2 (15 ounce) cans pinto beans
3 (8 ounce) cans tomato sauce
2 cups chicken broth
6 cups beef broth
1 tablespoon Tabasco sauce (to taste)
1 -2 tablespoon italian seasoning (to taste)
1 tablespoon dried basil (to taste)
1 -2 teaspoon salt, pepper and garlic powder, to taste

Steps:

  • Peel your potatoes and cut them into large but stilll bite-size chunks. Place them in a large (8 cup) measuring cup until the 6 cup line is reached. Cover them with cold water and place in the refrigerator to prevent them from turning brown until you are ready for them.
  • In a large stock pot, brown your ground beef and drain off the fat. Add in all seasonings and tomato sauce over medium heat - mix well.
  • Drain water from potatoes and add into the stock pot along with the beans (you can drain them if you like - I usually don't), and the broths.
  • Bring to a boil, reduce heat and simmer, covered for an hour or so, until the potatoes are really tender and all the flavors have melded together.

INDIAN SPICED SWEET POTATO SOUP



Indian Spiced Sweet Potato Soup image

Make and share this Indian Spiced Sweet Potato Soup recipe from Food.com.

Provided by saptekars

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 small yellow onion, chopped
1 lb sweet potato, cubed
2 large garlic cloves, minced
1 1/2 tablespoons curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon white pepper
2 cups low sodium vegetable broth, plus
1/2 cup low sodium vegetable broth
1 (13 1/2 ounce) can coconut milk
1 (15 ounce) can low-sodium chickpeas
3 cups baby spinach leaves, packed

Steps:

  • In a large soup pot, heat oil and saute onion, potatoes, and garlic until onion is just tender, about 3 minute Add spices and cook stirring for 30 seconds. Add 2 cups broth and bring to a boil. Reduce heat and simmer, covered, for 15-20 minuts, until potatoes are tender.
  • Add coconut milk and stir to mix. Transfer about half the soup to a food processor and process until smooth. Return to pot and add additional 1/2 cup broth if needed to thin. Stir in chickpeas and spinach and cook for 2 minute more, until spinach is just wilted. Season with salt and pepper, and serve hot.
  • Add more beans and spinach for a heartier texture. Round out the meal with warm pita bread, chutney, and cucumbers and shredded carrots topped with plain yogurt.

Nutrition Facts : Calories 548.8, Fat 27.8, SaturatedFat 17, Sodium 140.1, Carbohydrate 65.3, Fiber 15.4, Sugar 17, Protein 15.2

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. -Tia Musser, Hudson, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 13

1 large red onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained
3-1/2 cups vegetable broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (4 ounces) chopped green chilies
1/3 cup sherry or additional vegetable broth
2 tablespoons minced fresh cilantro
1/2 cup fat-free sour cream
1/4 cup shredded cheddar cheese

Steps:

  • In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.

Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 556mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.

SPICY BEAN SOUP



Spicy Bean Soup image

A spicy, warming soup thats great for everyone to enjoy and simple to make.Great for cold weather lunches.

Provided by 5-bake-girl-5

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Put the oil, onion and garlic in a large pan and sweat through for 5 mins. Then, off the heat add the chilli powder, cumin, chilli flakes and dried corriander.Stir well and then return to the heat.
  • Add the chopped tomatoes, chilli beans, stock pot, tomato puree and half the corriander.Simmer for 10 minutes.
  • Once simmered, blend with a stick blender until smooth.Add the amount of water required to make a consistency to your liking and stir through the remaining corriander.
  • Heat through and serve with a blob of creme fraich and a sprinkling of chilli powder on each.
  • Great with warmed ciabatta.

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