Black-Eyed Peas Soup

While yesterday's soup was western whimsy, this colorful soup is redolent with Indian flavors. Beans and vegetables combine to form a hearty, wholesome and spicy meal on it's own.
This is going to be my second day BM#9 entry.

Ingredients:
2 tsp oil
1 clove garlic
1 onion
1 green chili1 tomato
A pinch of turmeric powder
1/4 cup black-eyed peas (cooked or canned)
1&1/2 cup vegetable broth
1/4 cup mixed vegetables (I added carrot, beans & potato)
Salt to taste
1/4 tsp cumin powder
Cilantro minced

Method:
* Heat oil and add the minced garlic; fry until golden brown.
* Add the minced chilli and minced onion. Fry until the onion turns soft.
* Next add the tomatoes and cook until mush.
* Then add the veggies and saute for a couple of minutes.
* Add the vegetable broth and turmeric. Cook until the vegetables are tender.
* Add the cooked beans, salt and cumin powder. Adjust the seasonings if needed.
* Simmer for a few minutes for the flavors to mingle.
* Garnish with cilantro and serve.

This is going to Susan's MLLA, hosted by me this month.

This also goes to
1. "Global Food Festival" by Kalyani
2. "Soups & Salads Mela" by Srivalli.

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