Curried Winter Vegetable and Bean Soup

Curried Winter Vegetable and Bean Soup

Warm up a frosty winter evening with this low-fat, nutrient-loaded broth. For the beans, a canned or frozen mixture is convenient but any cooked beans can be used (red, white, pinto, Romano, black-eyed peas, chickpeas etc.)

1 tbs (15 ml) vegetable oil
1 large onion
2 cloves garlic, minced
1 tsp (5 ml) minced fresh ginger
1 tbs (15 ml) curry powder
4 cups (1 L) chicken stock
1/2 cup (125 ml) drained canned tomatoes, crushed
1 each medium carrot and potato, diced
1/2 cup (125 ml) frozen or canned corn kernels
1 cup (250 ml) drained canned or frozen mixed beans
2 tbs. (30 ml) chopped fresh parsley
salt and pepper to taste

(When I cooked this, I used the whole can of tomatoes, corn and beans and the taste was excellent. When you use the amounts suggested the soup is watery while with the amounts that I used, it is a hearty soup.)

In a large heavy saucepan over medium heat, heat oil. Add onion and cook until softened but not browned. Add garlic, ginger and curry powder, cook, stirring for about 2 minutes. Add chicken stock, tomatoes and carrot. Bring to a boil, reduce heat, cover and cook until carrot is slightly tender, about 3 minutes. Add potato, corn and beans. Return to boil, reduce heat, cover and simmer for about 15 minutes or until potato is tender. Stir in parsley. Add salt and pepper as needed. Makes 6 servings. ( A little more when using the amount of tomatoes, corn and beans that I used.)

Homemakers December 99
Made December 5, 1999. excellent, flavourful, hardy