Curried Vegetable and Bean Soup
"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."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4-6
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
- In large saucepan over medium heat, heat oil.
- Add onion and cook until softened but not browned.
- Add garlic, ginger and curry powder; cook stirring for about 2 minutes.
- Add stock, tomatoes and carrot.
- Bring to a boil, reduce heat, cover and cook until carrot is slightly tender, about 3 minutes.
- Add potato, corn and beans.
- Eeturn to a boil, reduce heat, cover and simmer for about 15 minutes or until potato is tender.
- Stir in parsley.
- Add salt and pepper if needed.
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Reviews
-
This is really tasty, I used a can of crushed tomatoes and added a can of kidney beans as well. (just wanted more soup!) loved the flavourings, thanks for sharing.
RECIPE SUBMITTED BY
Married on Jan 21st, 2005... love to cook and bake though fairly new at cooking for other people. My mother passed away with all her "famous" recipes in her head, so I love this site to ensure great recipes are passed down. I actually use this site daily now!!!
My hobbies are cooking, reading, whale watching(my husband's business) and I'm trying to get back into exercising AGAIN...
I love to travel, though I don't really do enough of it to classify as a hobby (I wish)...lol
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