Curried Vegetable Soup

Using dry ingredients from the bulk department along with fresh ingredients from the produce department helps you create a fresh delicious meal without breaking your pocket book.

$1.39 per serving

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  • 1. Place garbanzo beans, water, broth powder, curry powder, chili, ginger, garlic, cauliflower, florets, red onion and basmati rice in a large pot.
  • 2. Bring to a boil, reduce heat to medium and simmer for 20-25 minutes or until rice is cooked.
  • 3. Add spinach, salt and pepper to the soup, stir and serve immediately.
  • 4. *GARBANZO BEANS: 1 C. dry garbanzo beans = 2 C. cooked garbanzo beans. Rinse beans and soak overnight to reduce cooking time. Drain. Add beans to 4 C. boiling water and simmer, covered for 90-120 minutes. Use cooked garbanzo beans in this recipe.