Traditional recipes

Indian-Spiced Tomato and Black Bean Soup

Indian-Spiced Tomato and Black Bean Soup

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  • 2 Tablespoons grapeseed oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 Teaspoon grated ginger
  • 2 serrano chiles, seeded and diced
  • 1 Teaspoon coriander
  • 1 Teaspoon cumin
  • 1 Teaspoon paprika
  • 1/4 Teaspoon turmeric
  • 1/4 Teaspoon cinnamon
  • 28 Ounces plum tomatoes, peeled
  • 4 Cups cooked black beans
  • 2 Teaspoons salt
  • 1 Teaspoon black pepper
  • Sour cream, for garnish
  • Cilantro leaves, for garnish


In a large pot, heat the oil over medium-high heat. Sauté the onions until translucent, about 5 minutes. Add in the garlic, ginger, and chiles and cook for 2 minutes. Add in the coriander, cumin, paprika, turmeric, and cinnamon. Cook for another 2 minutes.

Stir in the tomatoes and the black beans. Bring to a boil, reduce heat, cover, and cook for about 10 minutes. Using a spoon, break apart the tomatoes until they are in large chunks. Season with salt and pepper. Cook for another 10 minutes for flavors to meld.

Garnish with a dollop of sour cream and cilantro leaves.

Nutritional Facts


Calories Per Serving349

Folate equivalent (total)293µg73%


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