As we prepare for another nor’easter to hit us I make this soup to warm our bellies . This is one of those feel good soup fairly simple to put together and so satisfying .I have made this soup with canned beans as well as dry. I normally keep the beans ready in my freezer . Every other week I soak the beans black ,garbanzo and kidney beans separately in a mixing bowl with twice the amount of water overnight on a Saturday and then in the morning I steam them either in a pressure cooker or in an instant pot . It takes a better chunk of the morning but then I am set for a few weeks .I have the beans ready in my freezer for any recipe on-a busy day . That said the soup turns out great either way !!
Ingredients
2 cans black beans or 4 cups prepared black beans
1 medium onion
2 teaspoon spoon fresh grated garlic
3 cups vegetable broth
1 green chilly
2 teaspoon roasted cumin powder
1 tea spoon coriander powder
1 tea spoon red chilly powder
salt and pepper to taste
1 tablespoon oil
Directions
1 . Heat the oil on medium high heat in a pan and sauté onion and garlic for 4 -5 min .
2 . Add the spices , roasted cumin, coriander,red chilly powder and the green chillies.
3 . Now mix in the beans, if using canned wash them well to get rid of the preservatives . Take a spoon and mash some beans with it (about half of them )in the pan itself.
4 . Add the vegetable broth , salt and pepper to taste .
5 . Let it boil for 10 min on medium high heat .
6 . Serve it hot , you can garnish with green onions or avacado .
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Piping-hot crisp flatbreads stuffed with spiced, faintly sour mashed potatoes stuffing and relished with some tangy sour mango pickle. What is not to love about aloo paratha?
Everyone in my house loves Poori. It is our favorite bread of all indian breads.There is something magical about that crispy yet soft poori which makes you fall in love with them instantly .
This is perfect for a middle of the week dinner when I am bored of eating the many vegetables .This curry is cooked in a spicy onion tomato gravy and I am sure you will make this often for your family !!
I can eat spinach any which way- raw in salads or cooked in creamy curries.You can make it make for weeknights and Serve the dish with a side of basmati rice. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!
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