Curried Vegetable and Bean Soup Recipe

Name: Curried Vegetable and Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large onion, chopped; 2 garlic cloves, minced; 1 teaspoon fresh ginger (1/2 tsp dry); 1 tablespoon curry powder; 4 cups vegetable stock (or chicken); ½ cup crushed tomatoes, canned, drained; 1 medium carrot, diced; 1 medium potato, diced; ½ cup frozen corn (or canned); 1 cup mixed beans, canned (drained and rinsed); 2 tablespoons fresh parsley

Servings: persons

1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon fresh ginger (1/2 tsp dry)
1 tablespoon curry powder
4 cups vegetable stock (or chicken)
½ cup crushed tomatoes, canned, drained
1 medium carrot, diced
1 medium potato, diced
½ cup frozen corn (or canned)
1 cup mixed beans, canned (drained and rinsed)
2 tablespoons fresh parsley

1
In large saucepan over medium heat, heat oil.
2
Add onion and cook until softened but not browned.
3
Add garlic, ginger and curry powder; cook stirring for about 2 minutes.
4
Add stock, tomatoes and carrot.
5
Bring to a boil, reduce heat, cover and cook until carrot is slightly tender, about 3 minutes.
6
Add potato, corn and beans.
7
Eeturn to a boil, reduce heat, cover and simmer for about 15 minutes or until potato is tender.
8
Stir in parsley.
9
Add salt and pepper if needed.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 large onion, chopped, 2 garlic cloves, minced, 1 teaspoon fresh ginger (1/2 tsp dry), and more.

Yes, Curried Vegetable and Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Vegetable and Bean Soup

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