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Bens White Bean Soup PDF Print E-mail
Ingredients (use vegan versions):
  • 1 cup small white beans
  • 3 cups water
  • 1 med onion
  • 1/4 cup chopped celery
  • 3 med potatoes
  • 1-1/2 tablespoon whole vegan mustard seed
  • 2 med tomatoes
  • salt and pepper
Directions:

Bring beans to a boil in a pot with 3 cups water, reduce heat and cook covered for 2-1/2 hours. Sautee onion and celery in 1 - 2 tablespoons oil until transparent, add to beans with 5 cups water add cubed potatoes and mustard seed. Cook until potatoes are almost done. Blanch and peel tomatoes, dice and add to soup along with salt and pepper simmer 15 min. The soup should be creamy and filling and the mustard seed should puff up and provide little mustard explosions when you bite them. Looks like a milk based soup but it isn't.

Serves: 4

Preparation time: 4 hrs


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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