Curried Bean Vegetable Soup Recipes

KOREAN BEAN CURD (MISO) SOUP

This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe! Garnish with sliced green onions.

Provided by Esther

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Korean Bean Curd (Miso) Soup image

Steps:

In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 21.6 g, Fat 4.1 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 640.7 mg, Sugar 4.8 g

Ingredients

3 ½ cups water
3 tablespoons denjang (Korean bean curd paste)
1 tablespoon garlic paste
½ tablespoon dashi granules
½ tablespoon gochujang (Korean hot pepper paste)
1 zucchini, cubed
1 potato, peeled and cubed
¼ pound fresh mushrooms, quartered
1 onion, chopped
1 (12 ounce) package soft tofu, sliced

CURRIED BLACK BEAN SOUP

Provided by Molly O'Neill

Categories one pot, appetizer

Time 1h50m

Yield Four servings

Number Of Ingredients 12

Curried Black Bean Soup image

Steps:

Heat the butter and olive oil in a large saucepan over low heat. Add the onion and carrot and cook until soft, stirring often, about 10 minutes. Stir in the garlic and cook for 2 minutes. Stir in the curry powder and coriander and cook for 2 minutes longer. Add the beans and chicken broth and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 1/2 hours.
Remove half of the beans from the pan with a slotted spoon and set aside. Place the remaining beans with their liquid in a food processor and process until smooth. Stir the puree into the reserved beans. Stir in the salt and pepper. Ladle the soup among 4 bowls, top with cilantro and serve.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 12 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1633 milligrams, Sugar 13 grams, TransFat 0 grams

Ingredients

2 teaspoons unsalted butter
2 teaspoons olive oil
1 medium onion, peeled and cut into small dice
1 large carrot, peeled and cut into small dice
2 cloves garlic, peeled and minced
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
1 cup black beans, soaked overnight and drained
10 cups chicken broth, homemade or low-sodium canned
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped cilantro

CURRIED CHICKEN SOUP

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

Curried Chicken Soup image

Steps:

In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

Ingredients

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro

CURRIED VEGETABLE SOUP

I created this recipe uniting my favorite spices with frozen vegetables to save time. It's easy to scale up to feed a crowd. I usually prepare enough to make sure there are leftovers. For a buffet, keep this soup warm in a slow cooker, and set yogurt out in a separate dish to let guests serve themselves. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings (2 quarts).

Number Of Ingredients 10

Curried Vegetable Soup image

Steps:

In a 6-qt. stockpot, heat oil over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add remaining ingredients except yogurt; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top with yogurt to serve.

Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 793mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

Ingredients

1 tablespoon canola oil
2 garlic cloves, minced
1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
5 cups vegetable broth
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
Plain Greek yogurt, optional

VEGETABLE-BEAN SOUP

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 12

Vegetable-Bean Soup image

Steps:

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

VEGETARIAN BEAN CURRY

This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.

Provided by Michelle

Categories Main Dish Recipes Curries Vegetarian

Time 1h25m

Yield 8

Number Of Ingredients 12

Vegetarian Bean Curry image

Steps:

Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g

Ingredients

2 tablespoons olive oil
1 large white onion, chopped
½ cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (8 ounce) can kidney beans, drained and rinsed
½ cup raisins
salt and pepper to taste

More about "curried bean vegetable soup recipes"

THREE BEAN VEGETABLE SOUP (VEGAN) | CROWDED KITCHEN

Web Oct 29, 2020 Instructions. Once the beans are soaked and prepped, this soup is s(o)uper quick and easy to make! Sauté: Heat olive oil in a large …
From crowdedkitchen.com
4.8/5 (13)
Total Time 2 hrs 30 mins
Category Soups
Calories 142 per serving

Rinse dried beans well. In a large pot, cover beans with water (3 + inches above beans) and add a pinch of salt. Bring to a boil for 2-3 minutes. Remove from heat, cover and let soak for 1.5 hours. Drain and rinse.
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Curried Bean Vegetable Soup Recipes

KOREAN BEAN CURD (MISO) SOUP

This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe! Garnish with sliced green onions.

CURRIED BLACK BEAN SOUP

CURRIED CHICKEN SOUP

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan

CURRIED VEGETABLE SOUP

VEGETABLE-BEAN SOUP

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

VEGETARIAN BEAN CURRY

This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.

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