Three Bean Curry Tomato Soup

1 1/2 - 2 tbsp olive oil
2 cups celery, finely chopped
1 1/2 - 2 cups onion, finely chopped
1 cup carrots, finely chopped
1/4 tsp salt
freshly ground black pepper to taste
1 tbsp mustard seeds
1 1/2 - 2 tbsp curry paste
1/2 tsp ground ginger
1 tsp ground fennel
1/2 tsp ground cardamom
1/4 tsp cinnamon
1 28-oz can diced tomatoes
2 cups cooked chickpeas
2 cups cooked black beans
1 cup dry red lentils
2 cups vegetable stock
3 - 3 1/2 cups water
2 bay leaves
1 tsp honey alternative

In a large pot over medium heat, heat the oil. Add the celery, onion, carrot, salt and pepper and stir through. Add the mustard seeds, curry paste, ginger, fennel, cardamom, and cinnamon. Stir through, cover and let cook for 6 - 8 minutes. Add the remaining ingredients. Stir through and increase heat to high to bring to a boil. Reduce heat to low, cover and let simmer for 15-20 minutes. For a thinner consistency, add a little extra water. Remove the bay leaves and season to taste with additional sea salt and black pepper.

Note: The chickpeas and black beans add contrasting textures and colors, but you can substitute cooked adzuki beans, cannellini beans, pinto beans, kidney beans... whatever you have on hand!

Number of Servings: 8

Recipe submitted by SparkPeople user JOLLIEBELL.