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