In a 4 quart pot, sauté celery, onion, garlic and GARAM MASALA INDIAN
BLEND in olive oil until onion is browned. Add beans with juice,
tomatoes, water and salt and bring to a boil. Reduce heat and simmer,
covered, for 20 minutes. Add more water if soup is too thick or simmer
longer if too thin. Stir in lemon juice when done.
For Dried Beans: Cook one cup dried beans according to package
directions. Follow procedure above, substituting the cooked beans and
cooking water for the canned beans and juice. Adjust water quantity as
needed.
Category
GARAM MASALA INDIAN BLEND
Lemon
Soup
Servings
Makes 6 cups
Author
- 1 cup diced celery
- 1 1/2 cupsdiced onion
- 1 clove garlic, crushed
- 2 tsp SPICE BAZAAR GARAM MASALA INDIAN BLEND
- 3 Tbsp olive oil
- 3 15 oz cans white beans, with juice
- 1 cup canned crushed tomatoes
- 2 cups water
- 1 tsp salt
- 1 Tbsp lemon juice