Black bean soup

This creamy and rich black bean soup is a family favorite and is a go-to recipe when I am craving some comfort food. It is packed with flavor and is perfect for the cold winter months. This soup has a mixture of black beans and kidney beans that have been soaked overnight and cooked salt water. Cooking them in salt water takes the regular black beans to a different level because it makes the flavors stand out more.

Ingredients 

• 1 large onion
• 6 cloves garlic
• Thumb size of ginger
• 1 red bell pepper
• 2 cans tomato diced
• 1 cup pasta
• 1 cup black beans
• ⅓ cup kidney beans (soaked overnight)
• 1 tsp turmeric
• 4 mushrooms
• 3 tbs curry powder
• Salt to taste
• Coriander to garnish

Directions

• Dice the onions and sauté them until they are translucent.
• Add chopped garlic and ginger and sauté for 5 minutes
• Add diced red pepper and sauté for another 5 minutes
• Add two cans of diced tomatoes and bring the mixture to a simmer
• Cooks the pasta, drain, and set aside.
• After the tomato mixture cools blend in the blender until smooth
• Add turmeric and salt to the soaked beans and cook in an instant pot for 6 minutes on the steam option.
• In a large skillet heat some oil and add diced mushrooms. Sauté until the mushrooms are thoroughly cooked.
• Add boiled beans and sauté for 2 mins
• Add curry powder and the tomato mixture
• If the mixture is too thick add some water
• After the soup comes to a boil add the pasta and let simmer for 5 mins 
• Garnish with coriander