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.