This versatile recipe builds from our Whole Grains and Beans Soup mix and can use almost any combination of vegetables. We’ve recommended a few below, but feel free to use what you have on hand of make substitutions your family will enjoy. If you don’t have or can’t find our soup mix, simply substitute your favorite dried beans (choose small beans) and grains such as brown rice or wheat berries. Pair this hearty soup with whole grain rolls and a green salad for a solid warm-your-soul meal.
Red Bean Curry Soup
- 3 Tbsp Olive Oil
- 1 medium Onion, chopped
- 4 cloves Garlic, minced
- 2 Tbsp Garam Masala
- 1 tsp Curry Powder
- 8 cups Vegetable Broth
- 2 Bay Leaves
- 1/2 pkg Whole Grains and Beans Soup Mix (1-3/4 cup)
- 4 cups assorted Vegetables, such as: cubed Sweet Potatoes, roasted Corn, cubed Winter Squash, Cauliflower, Carrots
Heat oil in a large stock pot over medium-high heat; add onions and sauté until translucent, about 5-7 minutes. Add garlic and sauté for one more minute. Add garam masala and curry powder; sauce for 30 seconds to a minute until they are aromatic but not burning. Carefully pour in stock and scrape the bottom of the pan to release any brown bits. Add bay leaves. Add vegetables* and soup mix and stir. Bring to a boil. Once boiling reduce to a simmer, cover with a lid and cook for 1-1/2 hours. Sir occasionally to prevent sticking. Add more broth or water if beans absorb too much liquid.
Makes 10 servings.
*The vegetables you choose will determine when to add them to the recipe. If you’re using cauliflower, for instance, you may want to add it in the last 30 minutes of cooking, while sweet potatoes can be added earlier.