Oct 1, 2009
Navy Bean and Tomato Soup
I've been craving tomato based stews for a while now. I've made navy bean soup before, but this time, I had some gorgeous tomatoes on hand so I threw those in as well and OH-MAH-LAWD, I love me some tomatoes in this "soup."
1 cup Northern white beans cooked until mash-able consistency or 1 can of same beans
1/2 tbspn of canola/vegetable oil
5 garlic cloves - roughly minced
1-2 Dried Red chilli peppers (thai)
2 tomatoes (I used fresh roma's) boiled until mash-able consistency! remove peel.
salt to taste
1. Semi-mash the tomatoes and add them to the cooked beans. Add water just enough to cover the beans.
2. Add salt and let this come to a boil.
3. On the side heat up and oil and to it add the red pepper and garlic. As soon as the garlic begins to brown add this mixture to the soup.
Serve hot atop white rice. So DELISH.
Note: The pic above was my meal for the day and so pardon the "presentation." I was starving after no breakfast and 1 hour of badminton. I also cooked up some beets and added a nice spoonful of plain persian yoghurt to go with my bowl.