Vegetable Curry Soup

Vegetable Curry Soup

Print
Email
|

by Charlotte Today

WCNC.com

Posted on January 16, 2014 at 1:49 PM

Updated Thursday, Jan 16 at 2:12 PM

Go vote for Monica at www.clclt.com

Vegetable Curry Soup
By Chef Monica D Smith
Ingredients:
•    ¼ cup Olive Oil (divided)
•    2 Tbsp. Curry
•    1 Large Diced Yellow Onion
•    1 Tbsp Salt
•    1 tsp Black Pepper
•    2 Stalks of Diced Celery
•    4 Minced Fresh Garlic Cloves
•    1 tsp Cumin
•    2 ears of Fresh Corn Kernels
•    1 Diced Green Pepper
•    14.5 oz Canned Tomatoes (drained)
•    (1) Can of Pinto Beans (drained & rinsed)
•    (1) Can Black Beans (drained & rinsed)
•    32 ozs. Vegetable Broth
•    12 oz. Fresh Spinach
•    3 Tbsp. Sherry Vinegar

Directions:
1.    In a sauce pot heat oil and curry to make a thin paste
2.    On medium high heat add & sauté diced onions and cook until translucent.
3.    Add celery, fresh corn kernels, diced green peppers cook until tender and slightly browned.
4.    Add fresh garlic.
5.    Once vegetables are tender add canned tomatoes and continue to sauté.
6.    Add all canned beans.
7.    Add vegetable broth turn up to a boil for 15 minutes.
8.    Reduce heat to a simmer for 15 minutes, adjust your seasonings.
9.    Add fresh spinach and cook until wilted.
10.    Add Sherry Vinegar when soup is complete
11.    Served with crusty buttered garlic bread.

(6) ½ Cup Servings




 

Print
Email
|