I came up with this recipe on a cold winter day when we were craving something hearty and hot. Making bean soup from scratch is normally an ambitious cooking project for a lunch, but I took advantage of canned beans and frozen veggies to shorten the preparation time.
Ingredients
- 3 cups water
- 1 Morga bouillon cube
- 1 can Navy beans (15 oz)
- 1/2 large onion
- 4 medium carrots, chopped
- 1-1/2 cups frozen peas/carrots/corn (any or all)
- 1 tsp garlic powder
- 1 tsp garam masala
- 1/2 tsp fenugreek powder
- 1/4 tsp crushed red pepper
- 1/2 tsp savory leaf
- 1 tsp tarragon leaf
- 1 tsp cumin seed
- 1/2 tsp salt
- 1/2 tsp coriander
- 2 tbsp olive oil
Instructions
- Put water, Morga cube, onion, and carrots into a pot.
- Simmer for 5 minutes.
- Add beans, spices, frozen veggies, and oil.
- Simmer for 10 minutes.
Tips
- You can skip the chopped carrots and just use frozen veggies to make this recipe even easier, but the fresh carrots liven the soup and complement the spices.
