Soup

This quick, aromatic soup blends dried pinto or kidney beans with fresh ginger, tomatoes, and a blend of warming spices. The base of ghee or butter infuses the dish with a rich, nutty depth, while cumin seeds and garam masala provide an earthy, comforting warmth. Slit green chilies add a gentle, fresh heat that balances the sweetness of the simmered tomatoes. It is a perfect weeknight meal that comes together in under thirty minutes, offering a hearty yet light texture. Ideal for chilly evenings or as a simple side to rice or flatbreads, this dish highlights the beauty of simple, high-quality ingredients. The flavor profile is robust and home-style, making it a comforting choice for any casual dinner.

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 12

Calories: 56.9

Dietary: Gluten-free

Description

This quick, aromatic soup blends dried pinto or kidney beans with fresh ginger, tomatoes, and a blend of warming spices. The base of ghee or butter infuses the dish with a rich, nutty depth, while cumin seeds and garam masala provide an earthy, comforting warmth. Slit green chilies add a gentle, fresh heat that balances the sweetness of the simmered tomatoes. It is a perfect weeknight meal that comes together in under thirty minutes, offering a hearty yet light texture. Ideal for chilly evenings or as a simple side to rice or flatbreads, this dish highlights the beauty of simple, high-quality ingredients. The flavor profile is robust and home-style, making it a comforting choice for any casual dinner.

Ingredients

2 Tablespoons (30 g) dried pinto or kidney beans
1 In (21/2 cm) ginger, sliced
1 teaspoons Salt
1 tablespoons Ghee or butter
1 teaspoons Cumin seeds
Green chilies, slit lengthwise
2 Medium tomatoes, diced
2 Teaspoons Garam Masala

Directions

1
Rinse the dried pinto or kidney beans thoroughly and soak in warm water for 15 minutes to soften slightly.
2
Heat the ghee or butter in a medium saucepan over medium heat.
3
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
4
Add the sliced ginger and slit green chilies, saut&# 195;Â©ing for 1 minute until the ginger is aromatic.
5
Stir in the drained beans and diced tomatoes, cooking for 2 minutes to combine flavors.
6
Add enough water to cover the beans by an inch, then bring the mixture to a boil.
7
Reduce heat to low, cover, and simmer for 15 minutes until the beans are tender and the tomatoes have broken down.
8
Stir in the garam masala and salt, simmering for another 2 minutes to meld the spices.
9
Taste and adjust seasoning with more salt if needed before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 56.9kcal

% Daily Value *
Total Fat 3.5g6%
Saturated Fat 2.0g10%
Cholesterol 8.1mg3%
Sodium 4903.4mg205%
Total Carbohydrate 5.7g2%
Dietary Fiber 1.9g8%
Sugars 2.3g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe listed "2 Tablespoons" of dried beans, which is a very small quantity for a soup. For a proper serving, consider increasing the bean amount to 1/2 cup or using pre-cooked canned beans for faster preparation. If using canned beans, rinse them well and skip the soaking step, adding them in the last 5 minutes of cooking to heat through.

For a thicker consistency, mash some of the beans against the side of the pot with a spoon before adding the garam masala.

Garam masala is a warm spice blend; if you do not have it on hand, you can substitute with a mix of ground coriander, cumin, and cardamom.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen after sitting overnight. Reheat gently on the stove, adding a splash of water if the soup has thickened too much.

Keywords: soup, beans, pinto, kidney, ginger, ghee, butter, cumin, garam masala, tomatoes, green chili, vegetarian, spicy, comforting, quick, stew, indian, fusion

Read it online: https://www.chefs-mate.com/recipe/soup-23/