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.
- 1 c diced Celery
- 1 1/2 c diced Onion
- 1 Clove Garlic, crushed
- 2 tsp Garam Masala Indian Blend
- 3 tbsp Olive Oil
- 45 oz White Beans, with juice
- 1 c canned crushed Tomatoes
- 2 c Water
- 1 tsp Salt
- 1 tbsp Lemon Juice