Sri Lankan Style Curried Mixed-Bean Soup

5.0 (1 reviews)

3 cups dried, mixed beans
8 cups water (approximately)
1 medium onion, peeled
8 garlic cloves
2 carrots
1/2 tsp. fennel seed
2/3 cup shredded, unsweetened coconut
1 6-oz. can tomato paste
1 tsp. cumin
2 tsp. ground coriander seed
1/2 tsp. fenugreek
1/2 tsp. ground mustard seed
1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cardamom
1/2 tsp. cloves
1/2 tsp. cayenne pepper
Chopped parsley (optional), for garnish

• Thoroughly wash and clean the mixed beans and place them in a slow cooker, set on medium heat, with 6 cups of boiling water. Cook overnight or for about 8 hours.
• Place the onion, garlic, carrots, fennel seed, coconut and _ cup of cold water in a blender and blend at high speed until smooth. Add the onion mixture to the slow cooker and set the heat to ‘high’. Rinse out the blender with another _ cup of water and add this to the slow cooker. Add the remaining ingredients and mix thoroughly. Cook for another 4 or more hours, stirring occasionally. Add extra water, if needed, to reach the desired consistency.
Garnish the soup with chopped parsley, if desired.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind