Turmeric Bean Soup
This soup delivers on 2 counts: it’s so easy that you don’t even have to drain the beans you’re using, and the combination of turmeric and cardamom with a kick of ginger is so addictive
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large (9 oz) yellow onion, diced
- 6 garlic cloves, minced
- 1 tablespoon peeled and minced fresh ginger
- Pinch of salt plus 1 teaspoon, divided, plus more if needed
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom, plus more if desired
- 5 cups store-bought or homemade vegetable broth, plus more if needed
- 1 cup (7 oz) green lentils
- One (15-ounce) can black beans, including the liquid
- One (15-ounce) can cannellini beans , including the liquid
- Fresh parsley leaves (optional)
Instructions
- In a large pot over medium-high heat, combine olive oil, onion, garlic, ginger, and a pinch of salt. Cook until onions are soft and have begun to caramelize, about 10 minutes.
- Add turmeric and cardamom, stir, and let cook for 1 minute. Pour in vegetable broth and bring to a boil. Reduce heat to low.
- Add lentils and cook until they have begun to soften and are almost ready to eat, 15 to 20 minutes. If you like your lentils softer, cook a few minutes more.
- Stir in black and cannellini beans. Taste, add salt, if needed. Add a bit more cardamom if you want a stronger flavor. If the soup is thicker than you prefer, thin with additional vegetable broth.
- Cook for 1 minute more. Garnish with parsley leaves, if using, and serve.
Notes
Can I freeze turmeric bean soup?
This turmeric bean soup freezes exceptionally well. After step 4, allow the soup to cool, then divide between freezer-safe bags or containers and stash in the freezer. When ready to enjoy, either thaw in the fridge overnight or cook directly from frozen over low heat. Garnish with parsley, if desired.Nutrition
Serving: 1serving | Calories: 267kcal | Carbohydrates: 46g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 945mg | Fiber: 17g | Sugar: 3g