Spicy Bean and Tomato Soup

Updated on December 8, 2017
ShailaSheshadri profile image

I am passionate about cooking and eating natural, healthy, and tasty foods. I like to write articles about healthy and yummy foods.

Spicy Bean and Tomato Soup

A Super Healthy Winter Soup With Beans and Leafy Greens

I often make a soup for breakfast or dinner. It is an aromatic tomato soup garnished with hyacinth beans and leafy greens, a truly unique combination.

Beans are high in antioxidants, vitamins, protein, iron, copper, zinc, magnesium, and potassium. Eating beans regularly helps with weight management. It may also reduce the risk of heart disease, diabetes, and colorectal cancer.

Green leafy vegetables are known to contain iron, calcium, folate, fiber, and vitamin C. I used sauteed fresh fenugreek leaves for garnishing this soup. Instead, you can also use other leafy greens, such as spinach, mint, dill, as well.

Here, the base puree is like a classic tomato soup. Garnishing it with cooked beans and sauteed leafy greens makes it special. This is a filling appetizer. Serve half a bowl of this soup per person.

Now, let's look at the detailed recipe.

5 stars for Spicy Bean Tomato Soup

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Serves four people

Ingredients

  • 1 cup beans, I used fresh hyacinth beans. You can use any type of beans.
  • 3 tomatoes, roughly chopped
  • 2 small carrots, diced
  • 1 cup spinach, finely chopped, sauteed. I used fenugreek, as I was not having spinach.
  • 1/4 cup onions, roughly chopped
  • 4 garlic cloves
  • 2 cloves
  • 1/4 inch cinnamon stick
  • 1/2 tsp pepper corns
  • 1/4 inch ginger, roughly chopped
  • 1/4 tsp cumin seeds
  • 1/2 tsp olive oil or butter
  • 1/4 tsp salt, or as per taste
  • 1/4 tsp sugar, to balance the taste

Step-By-Step Instructions and Images for Making Bean and Tomato Soup

  1. I cooked fresh hyacinth beans, adding very little salt, in a pressure cooker. Also cooked diced carrots with them in a separate container. Keep them aside for cooling.
  2. If you are using dried beans, soak them in water before cooking.
  3. Next, heat oil or butter in a deep-bottomed pan. Saute chopped spinach for 2-3 minutes. Collect them in a bowl. This is for garnishing the soup.
  4. In the same pan, throw in chopped onions, ginger, garlic, pepper corns, cumin seeds, cloves, and cinnamon stick. Saute till onions turn translucent. Collect them in a mixer/blender.
  5. To the same pan, add chopped tomatoes. Stir-cook on high-heat for 4 minutes. Add cooked carrots. Turn off the heat.
  6. Add this mix to the same mixer/blender. Grind together, adding water little by little to get a smooth puree.
  7. Transfer it to the same pan that you have used earlier. Add salt and sugar. Add water to adjust the consistency. This soup should be thick. Let the mix boil for a minute. Turn off the heat.
  8. Pour the soup equally into four bowls. Add about 1 1/2 table spoons of cooked hyacinth beans to each bowl. Garnish with half a teaspoon of sauteed green leafy vegetables. Your favorite bean tomato soup is ready.
  9. Enjoy sipping this spicy and flavorful soup!

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I used fresh hyacinth beans in this soup. You can use any other beans also. If using dried beans, soak them in water before cooking.Step one: Cook the beans and diced carrots in a pressure cooker, in separate containers. Add a little salt to the beans while cooking.Step two: Saute chopped spinach in butter or oil, for about two minutes. Collect them in a bowl. This is for garnishing the soup.Step three: In the same pan, throw in chopped onions, ginger, garlic, pepper corns, cinnamon stick, cumin, and cloves. Saute till onions turn translucent. Collect them in a mixer or blender.Step four: In the same pan, add chopped tomatoes. Stir-cook on a high heat for 4 minutes. Add cooked carrots. Mix well. Turn off the heat. Transfer it to the same mixer/blender in which you have collected the sauteed spices.Step five: Grind, adding water little by little to get a smooth puree. Transfer it to the empty pan that you have used earlier.Step six: Add salt and sugar. Bring the mix to a nice boil. Turn off the heat. Step seven: Pour it equally into four bowls. Add some cooked beans to each bowl. Garnish with sauteed spinach. Now, your favorite bean tomato soup is ready! Serve it hot.
I used fresh hyacinth beans in this soup. You can use any other beans also. If using dried beans, soak them in water before cooking.
I used fresh hyacinth beans in this soup. You can use any other beans also. If using dried beans, soak them in water before cooking.
Step one: Cook the beans and diced carrots in a pressure cooker, in separate containers. Add a little salt to the beans while cooking.
Step one: Cook the beans and diced carrots in a pressure cooker, in separate containers. Add a little salt to the beans while cooking.
Step two: Saute chopped spinach in butter or oil, for about two minutes. Collect them in a bowl. This is for garnishing the soup.
Step two: Saute chopped spinach in butter or oil, for about two minutes. Collect them in a bowl. This is for garnishing the soup.
Step three: In the same pan, throw in chopped onions, ginger, garlic, pepper corns, cinnamon stick, cumin, and cloves. Saute till onions turn translucent. Collect them in a mixer or blender.
Step three: In the same pan, throw in chopped onions, ginger, garlic, pepper corns, cinnamon stick, cumin, and cloves. Saute till onions turn translucent. Collect them in a mixer or blender.
Step four: In the same pan, add chopped tomatoes. Stir-cook on a high heat for 4 minutes. Add cooked carrots. Mix well. Turn off the heat. Transfer it to the same mixer/blender in which you have collected the sauteed spices.
Step four: In the same pan, add chopped tomatoes. Stir-cook on a high heat for 4 minutes. Add cooked carrots. Mix well. Turn off the heat. Transfer it to the same mixer/blender in which you have collected the sauteed spices.
Step five: Grind, adding water little by little to get a smooth puree. Transfer it to the empty pan that you have used earlier.
Step five: Grind, adding water little by little to get a smooth puree. Transfer it to the empty pan that you have used earlier.
Step six: Add salt and sugar. Bring the mix to a nice boil. Turn off the heat.
Step six: Add salt and sugar. Bring the mix to a nice boil. Turn off the heat.
Step seven: Pour it equally into four bowls. Add some cooked beans to each bowl. Garnish with sauteed spinach. Now, your favorite bean tomato soup is ready! Serve it hot.
Step seven: Pour it equally into four bowls. Add some cooked beans to each bowl. Garnish with sauteed spinach. Now, your favorite bean tomato soup is ready! Serve it hot.

Nutritional Information of Spicy Bean and Tomato Soup

Nutrition Facts
Serving size: 1
Calories 90
Calories from Fat0
% Daily Value *
Fat 0 g
Saturated fat 0 g
Carbohydrates 16 g5%
Sugar 0 g
Fiber 4 g16%
Protein 5 g10%
Cholesterol 0 mg
Sodium 46 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Questions & Answers

    Comments

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    • ShailaSheshadri profile image
      Author

      ShailaSheshadri 5 months ago from Bengaluru

      Thanks Susan. Use whatever bean you like. More than taste, this soup is very nutritious. Try it once.

    • Just Ask Susan profile image

      Susan Zutautas 5 months ago from Ontario, Canada

      Oh wow another one of your soup recipes I must try. Love the garlic!

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