This soup is one of my favorites. It’s delicious, easy, made in one-pot, perfect for batch-cooking, and makes a busy life a little easier and more flavorful. I love it as a weekday grab & go lunch. Enjoy!
- 15 oz can of fire-roasted tomatoes or fresh, including juice
- 1-2 medium carrots diced
- 1 small red onion diced
- 1 cup green peas, fresh or frozen
- 1/3 cup dry mung beans 2.5 oz
- 1/3 cup dry yellow split peas 2.5 oz
- 1/3 cup green split peas 2.5 oz
- 1 cup regular fat coconut milk 8 oz
Condiments & Spices
- 4 cups veggie broth or water
- 1.5 Tbsp fresh ginger minced or grated
- 1.5 Tbsp curry powder
- 1 Tbsp chili powder
- 2 bay leaves
- Cilantro for garnish
- 1 lemon juiced, add after cooking
- Salt to taste add after cooking
- In a large pot, combine the tomatoes, carrots, onions, dry beans, broth, and all of the seasonings except the lemon juice, salt, and cilantro.
- Cover and bring to a boil, then reduce heat to a hearty simmer.
- Let the soup cook for 45 minutes to 1 hour, stirring occasionally. You may want to let it cook longer depending on tender you like the beans.
- Add the coconut milk and peas toward the end of cooking when the beans are close to cooked.
- Remove from heat, add salt and lemon juice and adjust spices if desired. Remove the bay leaves.
- Garnish with cilantro and serve.
- This soup can be refrigerated for up to a week and freezes well.
- To weigh the veggies for BLE, begin by placing your soup pot on your food scale and weighing about 3 veggie servings worth of tomatoes, carrots, and onions (saving 1 veggie serving for peas at the end). Depending on how much you eat for one veggie serving, this amount will vary. That’s fine, this soup is flexible. The rest of the categories are already correctly portioned for BLE.
- You can swap the 8 oz of coconut cream for the BLE equivalents of 4 oz coconut cream or 16 oz light coconut milk
- The beans roughly triple in volume when cookeds o the entire soup yields 24 oz of cooked beans, or 6 oz per serving