Soups are usually a fall/winter thing but I love soup year round- especially this time of year when the vegetables are bountiful! Moreover, soups are a ONE POT MEAL- and in these busy summer months, I’m all for anything I can throw together quickly and eat all week.
This soup is still in line with most of my indian fusion recipes because its got some cumin powder and garam masala which just gives it that extra boost in flavor! You can add a variety of vegetables or even throw in some quinoa, spinach, chickpeas and make this a hearty stew!!
Happy Eating 🙂
Vegetable & Kidney Bean Soup
Yield 4 Servings
- 3 carrots, diced small
- 1 onion, diced small
- 1 zucchini, diced small
- 1 cup celery, diced small
- 2 bay leaves
- 2 sprigs thyme
- 32 oz vegetable broth
- 1 can kidney beans, rinsed & drained
- 2 tbsp tomato paste
- 1 tbsp garlic, minced finely
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp cayenne powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- 2-3 tbsp oil
- 1/4 cup parmesan cheese, grated
- Heat a heavy bottom medium pot on high heat and add oil.
- Once oil is hot, add onions, celery & carrots. Saute on medium heat, stirring continuously until the carrots and celery begin to soften slightly.
- Add the zucchini, tomato paste, paprika, black pepper, chili powder, cumin powder, garam masala and continue to stir for a few minutes. Add garlic and continue to stir until fragrant. Y
- Add the vegetable broth and use a spatula to scrape up and browned bits leftover from the spices. Add bay leaves & thyme and cover the pot with a lid and turn heat to low/medium. Let cook for an additional 15 minutes at a slow simmer or until all the vegetables are fork tender.
- Once the vegetables are tender/cooked, add in the kidney beans. Remove from heat, stir in parmesan cheese and serve hot! Taste for salt.