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Spicy Indian Potato Bean Soup

Spicy Indian Potato Bean Soup – Featured Image
35 minutes
Entrée
Easy Peasy
SERVES 4

INGREDIENTS

  • 1 - 4 oz package of Idahoan® Roasted Garlic Flavored Mashed Potatoes, dry
  • 1 medium yellow onion, diced
  • 2 - 32 oz boxes vegetable broth, divided
  • 1 cup frozen peas and carrots blend
  • 3 tsp cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 2 tsp ground turmeric
  • 2 - 15 oz cans diced tomatoes with their juice
  • 1 - 10 oz can tomato sauce
  • 2 - 15 oz cans garbanzo beans, rinsed
  • 1 - 8 oz bag fresh baby spinach
  • 2 Tbsp parsley, chopped (optional)
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Idahoan® Baby Reds® Mashed Potatoes, 4.1 oz (Pack of 10)
Idahoan® Baby Reds® Mashed Potatoes, 4.1 oz (Pack of 10)
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Idahoan® Baby Reds® w/Roasted Garlic & Parm Mashed, 4.1 oz (Single Pouch)
Idahoan® Baby Reds® w/Roasted Garlic & Parm Mashed, 4.1 oz (Single Pouch)
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Idahoan® Buttery Golden Selects® Mashed Potatoes, 4.1 oz (Pack of 10)
Idahoan® Buttery Golden Selects® Mashed Potatoes, 4.1 oz (Pack of 10)
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The Indian spices in this dish make the kitchen smell as delicious as this soup tastes! Warm up some naan for an authentic finishing touch.

INSTRUCTIONS

  1. Place the diced onions and one Tbsp of the vegetable broth a large stock pot over medium heat.
  2. Add the peas and carrots, cumin, coriander, garam masala and turmeric. Stir to
  3. mix in spices. Heat through, about five minutes.
  4. Add remaining vegetable broth, diced tomatoes and juice and tomato sauce. Heat to boiling, stirring occasionally. Once boiling, turn heat down to simmer.
  5. Add potatoes and garbanzo beans. Stir until potatoes are thoroughly incorporated. Simmer until heated through.
  6. Add baby spinach and stir until wilted.
  7. Serve immediately garnished with chopped parsley if desired.

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