BM #81 Week 4 Day 3 - 

I was first skeptical initially as I thought that the soup had very minimal spices. But the humble ingredients in this soup added a subtle flavor which was comforting by itself. My family agrees with that and we enjoyed a hearty dinner with this soup and bread.

Recipe Adapted from here
Ingredients - 

Olive Oil 1 Tbsp
Onions, chopped 1/2 cup
Garlic minced 2-3 cloves
Potatoes, peeled and cubed 1 cup
Vegetable Broth 5 cups
Pinto Beans, Boiled 1 cup
Salt and Pepper as needed
Kale / Collard Greens / Spinach 2 cups
Tomatoes, diced 1/2 cup

Method Of Preparation -

In a heated stock pot, add oil and saute onions. After they turn into a light golden color, add the minced garlic and pour the vegetable broth. Let it come to a boil.

Add in the cubed potatoes and boiled pinto beans, cover and let the potatoes cook (8-10 minutes).

Add in the greens (I used Spinach) and let them cook for a couple of minutes until they are just about cooked.

Sprinkle salt and pepper as needed.

Add in the chopped tomatoes and let the soup boil for a few more minutes.

Remove from heat and serve with warm bread.


Preparation Time 30 minutes
Serves 5-6


  1. Priya Suresh Says:
  2. Interesting vegetarian caldo verde, makes a comforting meal with some bread slices na, healthy dish there.

  3. Pavani Says:
  4. That soup looks so comforting Harini. This time of the year anything soothing like that tastes delicious.

  5. Mayuri Patel Says:
  6. A comforting and full of nutrition soup. Can have this any time.

  7. Soup and bread make a lovely dinner , it is as yet pretty hot in India , so we got to wait for such fantastic meal .

  8. Soups are our favourites in winter nights. Looks so comforting.

  9. That is a very inviting soup. Would love to make this loaded up soup for dinner during the fall season.

  10. veena Says:
  11. That is a lovely soup. Would pair perfectly with a loaf of home baked bread

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