Ingredients:

Garbanzo beans (chickpeas), Natural Greens (Dried Carrots, Dried Onion, Dried Red Bell Peppers, Dried Celery, Dried Tomato, Dried Green Bell Peppers, Dried Spinach. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.), Kidney Beans, Toasted minced onion, minced garlic, ginger, Vindaloo Curry powder, Cumin

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

Ingredients you will need to add:

2 Quarts Broth or Stock (We suggest chicken)

2 x 10 oz. can diced tomatoes with chilies

Greek yogurt or sour cream

Cilantro

Optional: Coconut Milk, Nan, Za’atar Pita, chips or warm bread

Instructions:

Place Vindaloo soup mix in a crockpot or Instant Pot.

Add the broth/stock, canned tomatoes

If using a crockpot or slow cooker, cook on low for 8 hours or high for 4 hours. If using an Instant Pot, set to high pressure for 30 minutes and let release naturally for 15 minutes before doing a quick release.

With an immersion blender partially puree beans, leaving some whole bites.

Serve warm with a dollop of sour cream or yogurt along with nan, and fresh Cilantro

Optional Additions: May add a can of coconut milk to enhance flavors

May add 16 oz of water if you prefer a less thick soup

May eat with Za’atar Naan and Za’atar Onions https://www.bdprovisions.com/recipes-blog/zaatar-pita-bread

Yields 6-8 servings