Turmeric Bean Soup Recipe

Cooking Directions

• STEP 1.Start by soaking the beans overnight in water.
• STEP 2.In a large pot, heat some oil and sauté onions, garlic, and ginger until fragrant.
• STEP 3.Add the soaked beans, turmeric, cumin, and vegetable broth to the pot. Bring to a boil and then reduce the heat to a simmer.
• STEP 4.Cook the soup for about 1 hour or until the beans are tender.
• STEP 5.Using an immersion blender, blend a portion of the soup to create a creamy texture while leaving some beans whole.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve the turmeric bean soup hot, garnished with fresh cilantro or parsley.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use a variety of beans such as black beans, kidney beans, or chickpeas for this soup.
• For a thicker consistency, mash some of the beans with a fork before serving.
• Feel free to add additional vegetables like carrots, celery, or spinach for extra flavor and nutrition.

Storage and Serving

• Serve the turmeric bean soup hot with a side of crusty bread or a salad for a complete meal.
• You can also freeze the soup in individual portions for up to 3 months. Thaw and reheat before serving.