Chunky 17 bean vegetable soup

Chilly days started in bay area. Days like this I just feel like eating some thing really hot and spicy. Decided to make this healthy bean soup. Chunky, thick, tangy and spicy soup is what I need for today. Perfect for winter season.



Here is the recipe.

1 cup of 17bean ( you can get this any grocery store like Safeway, Trader Joe's) soaked over night.
1 medium sized onion chopped finely
3 tomatoes chopped
1/2cup chopped celery
1/2 cup chopped carrot
1tsp ginger garlic paste
1/2tsp black pepper powder
chili powder (as per your spice level)
1/2tsp cumin powder
1/2tsp coriander powder
pinch of turmeric powder
1tbsp oil
salt as per taste
chopped coriander for garnish



Preparation:

Pressure cook soaked beans with salt and water. ( I used 2 cups of water for 1 cup of beans). In a pan add oil, once oil is hot add ginger garlic paste, chopped onions and cook for few mts till raw flavor of onion goes away. Now add chopped veggies and spices and cook for 6 to 8 mts till the veggies are cooked in spices. Now in the stock pot add cooked beans, water and cooked veggies. Using a masher mash beans little bit. If you don't like chunky you can use hand blender to blend to smooth paste. I love chunky so used masher. Cook on medium heat and adjust spices till soup comes boil (If the soup is too thick add water.). Garnish with chopped coriander and serve with chips/papad or just the soup.