Bean soup with curry

  • Servings : 3
  • Prep Time : 55m
  • Cook Time : 35m
  • Ready In : 1:30 h


Bean soup with curry for a different soup at our table within the classic dish with rustic touches and add vegetable curry. Is the Week Curry in United Kingdom, 12-18 October and Englishmen honor with various events, tastings and other events. In our country, this specific spice though is widely known, It is not as common in our everyday table. I believe our current plate, It is a good sample, for those who will try it out cautiously but also for those who already consume.

curryfasolada (1) curryfasolada (6)


  • 200gr. cranberry beans dried
  • 1 large onion grated
  • ½ Cup celery chopped
  • 5 carrots chopped
  • 1 Cup cherry tomatoes
  • 2/3 Cup tomato juice
  • 2 tablespoons olive oil
  • ½ teaspoon cumin
  • 3 cloves of garlic, whole or crushed
  • ¼ of spoonful of sweet chili powder or chili peppers chopped
  • 1 teaspoon of curry powder
  • A pinch of garam masala (Optional)
  • salt & pepper


Step 1

Pour the beans in plenty of salted boiling water for 40 minutes. Drain and keep aside.

Step 2

Heat the oil in a pan and add the cumin for 1 minute. Add the garlic, the onion, the garam masala if use and some salt.

Step 3

Cook for 3-4 minutes and pour carrots, the celery and cherry tomatoes. Pour the beans, the tomato juice, Chili, The Curry and 1 Cup water. Taste the salt and pepper and cook for 30-35 minutes until vegetables are tender and soup thickens. If you want more clotted or more sparse, make up or no extra water.

Step 4

Serve immediately with fresh or toasted bread or even with rice for a complete vegetarian dish.

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