Curried Vegetable and Bean Soup

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger (1/2 tsp dry)
• 1 tablespoon curry powder
• 4 cups vegetable stock (or chicken)
• 12 cup crushed tomatoes, canned, drained
• 1 medium carrot, diced
• 1 medium potato, diced
• 12 cup frozen corn (or canned)
• 1 cup mixed beans, canned (drained and rinsed)
• 2 tablespoons fresh parsley

1. In large saucepan over medium heat, heat oil.
2. Add onion and cook until softened but not browned.
3. Add garlic, ginger and curry powder; cook stirring for about 2 minutes.
4. Add stock, tomatoes and carrot.
5. Bring to a boil, reduce heat, cover and cook until carrot is slightly tender, about 3 minutes.
6. Add potato, corn and beans.
7. Eeturn to a boil, reduce heat, cover and simmer for about 15 minutes or until potato is tender.
8. Stir in parsley.
9. Add salt and pepper if needed.

vegetable oil, onion, garlic, fresh ginger, curry powder, vegetable stock, tomatoes, carrot, potato, corn, mixed beans, fresh parsley

Taken from www.food.com/recipe/curried-vegetable-and-bean-soup-160388 (may not work)