Sonia Mangla brings a Northern Indian flavor to a classic 15 bean soup.
By Sonia Mangla
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.
- 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: ½ cup, finely chopped
- Tomatoes: 2, Finely chopped
- Ginger: 1 tsp, grated
- Garam masala: ½ Tsp
- Salt & Pepper: Season to taste
- Olive oil: 2 tsp
- Cilantro/Parsley to garnish
- Seasonal Mixed Vegetables: ½ cup, optional
- Vegetarian Seasoning Pack: 1 tsp or to taste (Comes with the soup!!!)
- Wash and soak one cup of beans in warm water for 6-8 hours (preferably over night).
- After soaking, drain the water and rinse the beans.
- Boil the beans in a pressure cooker for 15-20 minutes, till the beans are soft to be mashed with a spoon.
- In a nonstick pan, heat some olive oil and saute onions, ginger, tomatoes and veggies (if adding).
- Season with salt and pepper to taste.
- Add the vegetarian seasoning to the mix at this stage and simmer again for atleast 10-15 mins.
- Garnish with finely chopped cilantro or Parsley.
Sonia Mangla is a passionate Food Blogger & Photographer. She creates Fusion of Indian flavors and loves cooking for her guests. Her work is featured on some popular sites like FoodGawker,Tastespotting, Tasteologie & Foodbuzz.