Ingredients for Curried Vegetable And Bean Soup
- Vegetable Oil
- 1 medium onion, chopped
- Garlic Cloves
- Fresh Ginger
- 1 tablespoon curry powder
- Vegetable Stock
- Crushed Tomatoes
- 1 large carrot, chopped
- 2 medium potatoes, peeled and diced
- Frozen Corn
- 1 (15 ounce) can kidney beans (drained and rinsed)
- Fresh Parsley
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How to Make Curried Vegetable And Bean Soup
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add 1 medium onion, chopped, and cook until softened but not browned (about 5 minutes).
- Stir in 2 cloves garlic, minced, 1 tablespoon grated ginger, and 1 tablespoon curry powder. Cook for 2 minutes, stirring constantly.
- Pour in 4 cups vegetable stock, 1 (14.5 ounce) can diced tomatoes (undrained), and 1 large carrot, chopped.
- Bring to a boil, then reduce heat, cover, and simmer until the carrot is slightly tender (about 5 minutes).
- Add 2 medium potatoes, peeled and diced, 1 cup frozen corn, and 1 (15 ounce) can kidney beans (drained and rinsed).
- Return to a boil, reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in 1/4 cup chopped fresh parsley.
- Season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
2g
Carbs
7g
