A very happy belated Happy Halloween to everyone. You know what I was for Halloween this year? “Rudolph with a bullhead . I didn’t need a costume…now that’s strange isn’t it. Lemme explain, I was Rudolph as I was naturally having a red nose (courtesy: running nose) and I was raging at anyone who would come near me with an attitude and that’s when I was wearing the invisible bull head ready to stomp on anyone waving the red flag. Now don’t you laugh….my cold is long gone and I’m back to normal, well almost, except for my throat which got used to drinking warm fluids the past week and I naturally wanted to make a warm soup for our dinner today which is perfect for this cold weather.
Soups are one of human’s best friend (I know doggy is gonna be so angry with soup). You can basically throw in most combination of vegetables and still end up with a tasty and satisfying meal. I love this soup as I’ve added most if not all of my kids favorite vegetables and some leftover elbow pasta and the taste is similar to the Mediterranean soups that we get at our local bakery cafe. Serve it with your choice of bread ….I used yet another leftover oven baked crispy naan pieces. My family is yet to taste and critic the soup, do you want to go first?
Heat oil in a pan. Add chopped garlic, onions and saute till they turn translucent. Add chopped carrots, baby corns and saute for a minute.
Now add mushrooms, garbanzo beans(chickpeas), tomato paste, spring onions. Add 4 cups of water, refried beans, salt, garam masala, amchur(dried mango powder) powder, and pepper.
After couple of minutes, add dried basil, Italian seasoning, pasta, chopped cilantro. Cover and simmer the soup for at least 10 minutes. Adjust salt and spiciness according to your taste. Serve hot with your choice of bread. Enjoy!!!
- Garbanzo beans -- 1 15oz can (washed, rinsed, and drained)
- Carrots -- 1/4 cup (chopped into cubes)
- mushrooms -- 1/2 cup
- Baby Corn -- 2 cups
- Cooked Pasta (preferably small variety such as shell or elbow pasta)-- 1 cup
- Onions --- 1 cup (finely chopped)
- Garlic -- 4 medium pods (finely chopped)
- Ginger-garlic paste -- 1 tsp
- Amchur Powder (Dried Mango Powder)-- 1/4 tsp (optional)
- Dried Basil -- 1 tsp
- Italian Seasoning -- 1 tsp
- Garam Masala Powder -- 1/2 tsp (optional)
- Green Onions -- 1/2 cup (finely chopped)
- Green Coriander Leaves/Cilantro -- 2 Tbsp (finely chopped)
- Refried Beans -- 1/2 cup
- Tomato Paste -- 2 Tbsp
- Olive Oil -- 1 tsp
- Water -- about 4 to 5 cups
- Salt & Pepper -- to taste
- Heat oil, add chopped garlic and saute for a minute. Add chopped onions, carrots, baby corn and fry them for a minute.
- Add mushrooms, garbanzo beans(chick peas), spring onions, ginger garlic paste, tomato paste and mix well.
- Add 4 cups of water, refried beans (this will help thicken the soup), amchur/dried mango powder, garam masala, dried basil, Italian seasoning, salt, and pepper.
- Add coriander leaves, cooked pasta, and mix well. Cover and simmer for at least 10 minutes or until the soup thickens to the right consistency. Adjust salt and spiciness according to your taste. Serve hot with your choice of bread. Enjoy!!!
If you don't have refried beans, take some garbanzo beans(chick peas) and grind them to fine paste. The purpose of refried beans or grinding chick peas is to aid in thickening the soup. Addition of garam masala and dried mango powder is optional. Kidney beans can be used instead of garbanzo beans as a variation. Fresh basil can be substituted instead of dried basil. Vegetable broth can be used instead of water.
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