Curried Vegetable and Bean Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is very good and hearty. Received this from my friend Kathy a couple of years ago. This is now a regular in our house. Ingredients:
1 tablespoon vegetable oil |
1 large onion, chopped |
2 garlic cloves, minced |
1 teaspoon fresh ginger (1/2 tsp dry) |
1 tablespoon curry powder |
4 cups vegetable stock (or chicken) |
1/2 cup crushed tomatoes, canned, drained |
1 medium carrot, diced |
1 medium potato, diced |
1/2 cup frozen corn (or canned) |
1 cup mixed beans, canned (drained and rinsed) |
2 tablespoons fresh parsley |
Directions:
1. In large saucepan over medium heat, heat oil.
2. Add onion and cook until softened but not browned.
3. Add garlic, ginger and curry powder; cook stirring for about 2 minutes.
4. Add stock, tomatoes and carrot.
5. Bring to a boil, reduce heat, cover and cook until carrot is slightly tender, about 3 minutes.
6. Add potato, corn and beans.
7. Eeturn to a boil, reduce heat, cover and simmer for about 15 minutes or until potato is tender.
8. Stir in parsley.
9. Add salt and pepper if needed.
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