Don't miss another issue…      Subscribe

Curry Bean Soup

 
7694600b1b9305b0d0ca 550
102

If you are bored with the typical bean and ham hock soup recipe, you are in for a great surprise. This delicious soup is wonderful served with the Curried Spinach Salad recipe in the Salad section of this cookbook.

Yield

6

servings

Prep

20

min

Cook

90

min

Ready

2

hrs

 

Ingredients

Curried Bean Soup
1- 16 oz. package dried lima beans
2 onions, chopped
Chicken broth (I like to use part condensed for a richer flavor; skim fat off the top.)
5 carrots sliced
Sliced mini peppers (in rings)
Rutabaga, chopped (Optional)
1-3 T. olive oil
1 tsp chili powder
1 tsp paprika
3 T. curry powder

Directions

  1. Soak beans overnight in water or cover with water and boil for 3 minutes and let sit for 1 hour.
  2. Drain beans and put back in pan; Cover with rich chicken broth
  3. Add chopped onions to beans and simmer for 1½ hours until beans are tender.
  4. In last 15 minutes, add carrots, rutabaga, and mini pepper rings.
  5. In last 10 minutes, heat olive oil in a small fry pan. Add spices and sauté for one minute to develop the flavors.
  6. Take 2 cups of bean “juice” and add to the fry pan with the sauces. Stir to remove spices from the bottom of the pan and add all to the soup pot.
  7. Simmer another 10 to 15 minutes to blend all the flavors.
  8. Even better the 2nd day.

 

* not incl. in nutrient facts

Add review

 

 

Comments

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed