15 Black Head Beans Indian Soup Recipe Get Cooking And Enjoy!

Published on: Mar 29, 2024

Black bean soup is a hearty and delicious dish that has been a staple in Indian cuisine for centuries. This versatile soup can be made in a variety of ways, with different spices and ingredients, but one thing remains constant - the star ingredient, black beans. These small, black legumes are packed with protein and fiber, making them a nutritious addition to any meal. In this article, we will share a classic black bean soup recipe that is popular in Indian households, along with tips to make it even more flavorful and nutritious. Get ready to tantalize your taste buds with this delectable black head beans Indian soup recipe.

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This unique and delicious soup combines two unlikely ingredients - cauliflower and granola - to create a truly tasty and satisfying dish. The cauliflower is pureed to create a creamy base, while the garam masala granola adds a crunchy and flavorful topping. It's a great way to switch up your usual soup routine and add some Indian flair to your meal.
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This nutritious and delicious soup is the perfect way to get your daily dose of greens. Made with a combination of lentils, black eyed peas, and leafy greens, and seasoned with a blend of Indian spices, this soup is both hearty and flavorful. Plus, it's a great way to add some extra plant-based protein to your diet.

Ingredients:

1. Black Beans

The main ingredient in this soup is, of course, black beans. You can either use canned beans or soak and cook dried beans. Soaking the beans overnight will help them cook faster and make them easier to digest. Black beans are a great source of plant-based protein and are also high in fiber, which helps keep you feeling full for longer.

2. Spices

The key to making a flavorful black bean soup is the spices. In Indian cuisine, a blend of spices, known as garam masala, is commonly used. This blend usually consists of cumin, coriander, cardamom, cloves, cinnamon, and black pepper. You can either buy pre-made garam masala or make your own by combining these spices in equal proportions.

3. Vegetables

To add some texture and nutrition to the soup, we will be using vegetables such as onions, carrots, and celery. These vegetables not only add flavor but also provide essential vitamins and minerals to the dish.

4. Tomato and Coconut Milk

To give the soup a rich and creamy texture, we will be using tomato and coconut milk. These ingredients also add a hint of sweetness to balance out the spices.

Instructions:

1. Prepare the Beans

If using dried beans, soak them overnight and cook them according to package instructions. If using canned beans, rinse and drain them before use.

2. Sauté the Vegetables

In a pot, heat some oil and add diced onions, carrots, and celery. Sauté until the vegetables are tender.

3. Add Spices

Next, add the garam masala blend and sauté for a minute until fragrant.

4. Add Beans and Stock

Add the cooked beans to the pot, along with vegetable or chicken stock. Bring to a boil and then let it simmer for 15-20 minutes.

5. Blend the Soup

Using an immersion blender or a regular blender, blend the soup until smooth and creamy.

6. Add Tomato and Coconut Milk

Add chopped tomatoes and coconut milk to the soup and let it simmer for another 5-10 minutes.

7. Serve and Enjoy

Garnish with cilantro and a dollop of yogurt, and your black head beans Indian soup is ready to be served. Enjoy it with some naan bread or rice for a complete and satisfying meal. In conclusion, this black head beans Indian soup recipe is a delicious and nutritious dish that is perfect for any occasion. With the right combination of spices and ingredients, you can create a flavorful and creamy soup that will surely become a family favorite. So next time you're craving some Indian flavors, give this soup recipe a try and impress your loved ones with your culinary skills.
15 black head beans indian soup recipe Get cooking and enjoy!

Eggplant & Black Eyed Pea Curry

yield: 7 total time: 105 minutes
5.0 Stars (1 reviews)
View Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 onion large, diced medium
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 1/2 pounds eggplant peeled and cut into 3/4 inch chunks
  • 1 1/2 tablespoons curry powder mild, more to taste
  • 1/2 teaspoon fennel seed ground, or chopped fennel seed
  • 1 teaspoon salt
  • black pepper fresh
  • 1/4 teaspoon cayenne powder, leave out if you don’t like spicy, increase if you do
  • 1/2 cup red lentils
  • 1/2 cup brown lentils
  • 1/2 cup fresh cilantro lightly packed, chopped, extra for garnish
  • 5 cups vegetable broth
  • 3 cups black-eyed peas cooked, rinsed and drained, about 2 16 oz cans
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tomato paste

Nutrition

  • Calories : 290 calories
  • Carbohydrate : 51 grams
  • Fat : 3 grams
  • Fiber : 13 grams
  • Protein : 18 grams
  • SaturatedFat : 0.5 grams
  • Sodium : 1060 milligrams
  • Sugar : 6 grams
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