Spicy Bean and Veg Soup

Tammy Fry Kelly

Couldn’t think of a better meal for dinner than a “protein-carb balanced” soup for a chilly, rainy evening.

  1. 1/4 cup sunflower oil
  2. 2 onions, roughly chopped
  3. 2 cloves garlic, crushed
  4. 1 tsp medium masala
  5. 1 tsp curry powder
  6. 3 stalks celery, chopped
  7. 5 carrots, peeled and sliced
  8. 3 potatoes, peeled and roughly chopped
  9. Herb salt and freshly ground black pepper
  10. 1 can Red Kidney Beans and 1 can Butter beans (drained and rinsed)
  11. 1/4 cup tomato puree
  12. 1 can chopped tomatoes or 4 fresh tomatoes chopped
  13. 1/4 cup chopped fresh herbs [parsley, cilantro, oregano] – if you don’t have fresh, dried will work fine
  14. 2 stock cubes dissolved in ± 1 1/2 cups boiling water
  15. Pink Himalayan Salt, to taste
  16. Coconut cream for serving

  • Heat oil in a large saucepan and sauté onions, garlic, and spices.
  • Add celery, carrots, potatoes, beans, and tomato (puree and canned).
  • Add fresh/dried herbs.
  • Dissolve cubes in the boiling water.
  • Cover vegetables with water and allow to slowly simmer for approx. 1 hour.
  • Blend and add seasoning to taste.
  • Add more liquid if too thick.
  • Serve hot with a drizzle of coconut cream.
  • For optional extra heat/spice, add chopped de-seeded chilies.

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