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Quick Curried Tomato and White Bean Soup

This wonderfully thick soup takes only about 20 minutes and has a great flavor because of the curry powder and ginger :-)


  • 1 Tbsp. vegetable oil, plus 1 tbls
  • 1 cup chopped onions
  • 1 Tbsp. curry powder
  • 3/4 tsp ground ginger
  • 2 (15-oz.) cans great Northern or white navy beans, drained and rinsed
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  • 1 (28-oz.) can diced tomatoes, do not drain
  • 1 3/4 cups water


Heat a large saucepan over medium heat. Add 1 tablespoon of the oil and onions and cook until onions are tender, about five minutes.

Meanwhile, heat the other 1 tablespoon of oil in a small skillet or saucepan. Add curry and ginger to skillet/saucepan oil and stir briefly (this intensifies the flavor of the spices).

Add spice and oil mixture to the oil and onion mixture and stir. Add beans, tomatoes, water and stir while bringing to a boil. Reduce heat to low and simmer 15 minutes.

By Deeli from Richland, WA

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November 18, 20090 found this helpful

Thank you, this kind of soup is right up my alley! I will try this.

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