Heat the oil in a Dutch Oven set over medium-high heat.
Add the onion, garlic pressed with a garlic press, red pepper flakes, ginger, salt and pepper and cook, stirring occasionally, until the vegetables are soft and the onions start the brown, about 8-10 minutes.
Sprinkle in the garam masala and turmeric and continue to cook, stirring occasionally, until the mixture is coated and the spices start to darken in color, 1-2 minutes.
Add the beans and stock and stir, scraping up any browned bits. Bring to a simmer and cook 15-20 minutes.
Remove 1 cup of the beans and transfer to a bowl. Using an immersion blender, blend the beans until smooth, then return to the pot and stir.
Meanwhile, coarsely chop the greens.
Add the greens and lime juice to the soup and stir to wilt the greens. Taste and season with salt and pepper.
Divide the soup among bowls and serve.
Notes
SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:SHOP THE REST OF MY KITCHEN!If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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SHOP THE REST OF MY KITCHEN!
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
