Curried Bean and Rice Soup

Hello again, my dear ninja readers!  Fall is upon us, with beautiful cool days and chilly nights, not to mention there seems to be a wicked cold/flu going around (Mike, his kids, and I all have had bouts with it), so it seems like high-time to make a big ol' batch of soup to chase away those sniffles and cold nights.

I made this soup to make use of some of the brown rice and dried beans I have in the house.  Every time I see my mother, she loads me up with non-perishables, and at this point I have literally 10 pounds each of brown rice and various dried beans.  The soup is a bit spicy, which is great if you're sinuses need some clearing out, and like all good soups, it only gets better the longer the leftovers hang out in the fridge.  When re-heating leftovers, you may need to add a bit of water or vegetable broth to thin it out if you like a brothy soup, as the rice continues to absorb the soup broth while in the fridge.  Mike loved this soup, as evidenced by his second and third helpings on the night I made it!  In addition to the spicy sinus-clearing properties, it packs a nice wallop of protein and vitamins from the beans and kale.  I think this is going to be my new go-to "get better" soup whenever someone in the ninja household is sick, but whether chasing away a cold, warming up from a chilly fall evening, or just craving a comforting bowl of yumminess, this soup is where it's at.  Serve with some crusty bread and you've got yourself one awesome meal. 

Curried Bean and Rice Soup

 

Ingredients:

2 Tablespoons olive oil

3 cloves garlic, minced

1" cube of fresh ginger, peeled and minced

2 carrots, diced

1 onion, diced

1 jalapeno, seeded and minced

2 teaspoons curry powder

3/4 teaspoon coriander

1/2 teaspoon whole cumin seed

 1/4 teaspoon turmeric

1/4 teaspoon cinnamon

7 cups vegetable broth

3 cups water

1 cup dried white beans, soaked overnight, drained, and rinsed

1 cup uncooked brown rice

14 ounce can coconut milk

1 bunch kale, leaves only, coarsely chopped

1 Tablespoon maple syrup

2 teaspoons lime juice

1 Tablespoon salt

fresh ground pepper to taste 

1/2 cup chopped fresh basil

Heat the olive oil in a large soup pot over medium heat.  Add the garlic, ginger, carrots, onion, and jalapeno.  Saute 4 minutes or until vegetables start to soften.  Add the curry powder, coriander, cumin seed, turmeric, and cinnamon and cook another 2 minutes until spices are fragrant.  Add the vegetable broth, water, and soaked beans.  Stir everything together and make sure you scrape up any stuck-on spices from the bottom of the pot.  Turn up the heat and bring to a boil.  As soon as the soup is boiling, lower the heat to a gentle simmer and partially cover the pot.  Simmer for 45 minutes.  Add the uncooked brown rice and simmer partially-covered another 45 minutes until both the beans and rice are tender.  Add the kale, coconut milk, maple syrup, lime juice, salt, and pepper, and return to a gentle simmer, uncovered.  Simmer the soup for 3-5 minutes until the kale is wilted.  Taste for seasonings and adjust if necessary.  Remove from heat and stir in the chopped fresh basil.  Allow the soup to sit for 10 minutes to allow the flavors to incorporate before serving.

Tips and Tricks:

1. Fresh ginger - seems like a pain in the butt, but really isn't if you know a couple of tricks.  Peel your ginger under running water with the edge of a spoon.  The skin should come off easily without losing too much of the root.  Instead of mincing my ginger with a knife, I pulverize my peeled ginger in a coffee grinder until it's a mushy pulp so that its flavor infuses the dish more evenly.

2. Make sure you are using whole cumin seeds and not cumin powder for this recipe.  If you only have cumin powder, you can use it but you will need less, so halve the amount and add more at the end if needed.  The flavor will be altered slightly.

3. Make sure you are actually simmering your rice and beans and not continuously boiling them or they will be mushy.  Leave the lid on the pot slightly askew so steam can escape and check to make sure your heat isn't too high periodically during cooking.

That's all for today, lovely readers.  I've still got ninja chocolate chip cookies, and cheezy spread recipes soon to come.  Plus it's Mike's birthday on the 24th, so expect a recipe for vegan red-velvet cake with cream cheese frosting (his requested birthday cake) at some point in the near future.  Until next time!

Love,

The Fur Ninja

P.S. I see from my blog stats that there are a lot of UK folks reading lately.  Not sure if this is due to me posting again in the Hair Extension Forums (hello lovely ladies and thanks for reading!) or something else, but either way, it's good to have some ninjas here from across the pond  :)