This soup is one of my all-time favorite one-pot meals. It’s freezer-friendly and perfect for batch-cooking. This recipe is a fun way to expand your repertoire of dried legumes, but if you aren’t feeling very exotic you can substitute lentils wherever you need to.
- 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.