Indian Spiced Tomato and Black Bean Soup

The city seems to finally be getting back to normal after devastating Hurricane Sandy whirled though the East Coast. I heard that lower Manhattan actually has power again and most of the subway lines have been restored.

After days of being cooped up in my apartment, I ventured out yesterday and walked to Central Park. To my disappointment, I found that the entrances were blocked off, most likely due to the downed trees and potential for falling branches. So I headed over to Columbus Circle and ordered a latte and brioche à tête from Bouchon Bakery. It’s always lovely to stop for a pastry and coffee during a breezy Fall day with nothing to do but roam around the city. I felt like a fancy French woman; it was fabulous!

After my jaunt around the city, I decided that my Friday night needed some livening up. Doesn’t everyone make soup to liven up their Friday nights?

I have a newfound fondness for Indian spices. I fell in love with the flavors a few months ago and now I think I make curry at least once a week.

With the tomato and black beans, this soup is reminiscent of a chunky chili. It’s thick, hearty, and absolutely ideal for a cold night.

Indian Spiced Tomato Black Bean Soup

Recipe adapted from Martha Stewart Living


  • 2 tablespoons grapeseed oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon freshly grated ginger
  • 2 Serrano chiles, seeded and diced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 (28 ounce) can peeled, plum tomatoes
  • 4 cups cooked black beans, about 2 cans
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Sour cream and cilantro leaves for garnish


  1. In a large pot, heat the oil over medium-high heat. Sauté the onions until translucent, about 5 minutes. Add in the garlic, ginger, and chiles and cook for 2 minutes. Add in the coriander, cumin, paprika, turmeric, and cinnamon. Cook for another 2 minutes.
  2. Stir in the tomatoes and the black beans. Bring to a boil, reduce heat, cover, and cook for about 10 minutes. Using a spoon, break apart the tomatoes until they are in large chunks. Season with salt and pepper. Cook for another 10 minutes for flavors to meld.
  3. Garnish with a dollop of sour cream and cilantro leaves.

Serves 4-6

This entry was posted in Beans, Main Course, Meatless Monday, Quick and Easy, Soup, Vegetables, Vegetarian and tagged , , , , . Bookmark the permalink.

4 Responses to Indian Spiced Tomato and Black Bean Soup

  1. Suzanne says:

    What a comforting bowl of soup, my family loves black beans so this would go over well at our home. Thanks for sharing!

  2. It looks so yummy…want to deep some corn bread into it…..yummmmm. Food and the city! Soak up the NYC life and amazing experience for me~~~ can’t wait to hear all about your new city!! xoxo

  3. I love anything with a dash of cumin & cilantro. This is a very comforting dish with so many flavors and sour cream- yum!!

  4. Bernadette says:

    I love Indian spices. This looks so good!! Soup on a cold day is the perfect thing.

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