Being a vegetarian I like to eat and cook all sorts of legumes as source of proteins. Recently, I was lucky to be will a box Hurst 15 Bean soup with seasoning. I decided to add some spice and masala to the mix to suite my north Indian palate; we had a great outcome. So here’s how we do it.
Colorful Vegetarian 15 Bean Soup
- Total Time: 75 minutes
- Yield: 3-4 servings 1x
Description
This Vegetarian 15 Bean Soup is infused with Northern Indian spices, creating a hearty and flavorful dish that’s perfect for a protein-rich meal.
Ingredients
Scale
- 15 beans by Hurst: 1 cup, Soaked for couple of hours
- Pinto beans, lima beans, green split peas, red kidney beans, cranberry beans, white and pink beans, red, yellow split pea, lentils, white beans, navy beans, baby lima, garbanzo, black eye bean)
- Onion: 1/2 cup, finely chopped
- Tomatoes: 2, Finely chopped
- Ginger: 1 tsp, grated
- Garam masala: 1/2 Tsp
- Salt & Pepper: Season to taste
- Olive oil: 2 tsp
- Cilantro/Parsley to garnish
- Seasonal Mixed Vegetables: 1/2 cup, optional
- Vegetarian Seasoning Pack: 1 tsp or to taste (Comes with the soup!!!)
Instructions
- Wash and soak the 15 bean mix in warm water for 6-8 hours or overnight. After soaking, drain the water and rinse the beans thoroughly.
- In a pressure cooker, heat olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté for 5-6 minutes until they are soft and translucent.
- Stir in minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Add coriander powder, turmeric powder, and red chili powder. Stir well to combine the spices with the onion mixture.
- Add chopped tomatoes and cook for 3-4 minutes until they soften.
- Add the soaked and drained beans to the pressure cooker along with 4 cups of water or vegetable broth. Season with salt to taste.
- Close the lid of the pressure cooker and cook for 15-20 minutes on medium heat until the beans are tender.
- Once the pressure releases, open the lid and check the consistency. Adjust seasoning if needed.
- Garnish with fresh cilantro before serving.
Notes
For a thicker consistency, mash some of the beans after cooking. Adjust the spice level by varying the amount of red chili powder. This soup can be stored in the refrigerator for up to 3 days. Serve with crusty bread or over rice for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 5
- Carbohydrates: 45
- Fiber: 12
- Protein: 15
- Cholesterol: 0
Made this delicious soup…added a tablespoon of garam masala and 1/2 the packet of cajun seasoning along with all the other ingredients listed in Sonia’s recipe….great flavor! Loved the grated ginger flare.