For this soup, I use mixed beans. I buy a bag of 9 mixed beans or 16 mixed beans. I use an instant pot to make this soup. You can make it on the stovetop too.
Ingredients:
- 1 cup mixed beans
- 1 can of tomato-basil soup (from the supermarket)
- 1 cup frozen mixed vegetables (you can use any available vegetables)
- 1 tsp Olive oil (you can use any oil)
- 2 Bay leaves
- 1 tsp cumin seeds
- 1-inch cinnamon
- ½ onion- chopped
- ½ tsp minced garlic
- ½ tsp ginger paste
- ½ tsp green chili paste
- ½ tsp red chili powder
- (optional) 2 tbs All or any combo of cut spinach, kale, brown or white rice, pasta, quinoa
- ½ tsp lemon juice
- Salt to taste
- ½ cup chopped cilantro
You can also add fresh baby corns.
Method:
- Soak mixed beans overnight.
- Start saute mode on an instant pot.
- Add oil and heat it.
- Add cumin seeds, bay leaves, and cinnamon.
- Add ginger, garlic, green chili paste, and saute until rawness goes away.
- Then add onions and cook it until golden.
- Add vegetables, spinach and mix it.
- Then add soaked mixed beans along with pasta/rice/quinoa (whichever you are planning to use).
- Turn off saute mode.
- Add 1 can basil-tomato soup and add 1 can of water. Mix it.
- Add red chili powder, lemon juice, cilantro, salt
- Start the soup mode (30 min)
- Soup will be ready in 30 minutes.
Serve hot with some butter and toasted bread!
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