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Red Bean Chicken Curry Soup

  • 3 Tbsp Olive Oil
  • 3 Chicken Breasts cut into bite size pieces
  • 1 Onion medium-sized, chopped
  • 4 Garlic cloves minced
  • 2 Tbsp Garam Masala
  • 1 tsp Curry Powder
  • 8 cups Chicken Broth
  • 2 Bay Leaves
  • 1-3/4 cups Whole Grains & Beans Soup Mix


Heat oil in a large stock pot over medium-high heat; add half the chicken pieces and brown on all sides for about 6 minutes. Continue with the remaining chicken pieces. Add onions and sauté until translucent, about 5-7 minutes. Add garlic and sauté for one more minute. Add garam masala and curry powder; sauce for 30 seconds to a minute until they are aromatic but not burning. Carefully pour in stock and scrape the bottom of the pan to release any brown bits. Add bay leaves. Add soup mix and stir. Bring to a boil. Once boiling reduce to a simmer, cover with a lid and cook for 1 1/2 hours. Sir occasionally to prevent sticking. Add more stock or water if beans absorb too much liquid.

Vegetarian option: Omit the chicken breasts and chicken stock and use vegetable broth instead. Add an assortment of vegetables to your taste such as 2 cups sweet potatoes, 1 cup roasted corn, 1 cup winter squash or 1 cup cauliflower. Watch throughout cooking process and add water as needed.

Makes 10 servings.

Red Bean Chicken Curry Soup



Products Used in this Recipe

Whole Grains & Beans Soup Mix

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Ratings & Comments (10)

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10 Reviews

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Mike Beahm January 27, 2012
Wow! I was so impressed with this soup! It had a flavor unlike any soup Ive made before! I really enjoyed it. I am going to look for other recipes now with Garam Masala in them, because I think that is what made it so different. Everyone else who tried it loved it too!
Jonathan February 2, 2012
I just tried this and really enjoyed it. I used the whole package instead of half and I cooked it in a crock pot. Tasty!
Martha March 24, 2012
I loved it. Making it again today. The best part is I bought the Red Mill Soup Mix at Big Lots for a fraction of the price elsewhere...a win all the way around
Jan April 26, 2012
This soup is so impressive. Wonderful spicy flavors. Very satisfying. This, by far, is our favorite soup of all I have tried and being vegans we prepare a lot of homemade soups. You can make your own Garam Masala by using some online recipes. Enjoy!
MollyJ June 19, 2012
I thought this was awesome. I cheated and used frozen white meat chicken chunks from Schwan's and I think I cut the oil but everything else was exactly the same. great soup, year round. I added a dollop of yogurt.
Terry Cheely November 4, 2012
I was a bit skeptical since I couldn't visualize the spice combination. I was pleasantly surprised. I used the vegetarian option and added a butternut squash the last 30 minutes. Great recipe.
Sandy Salvesen February 11, 2013
Started this in the crockpot on low this morning. This time i didn't put chicken in it. Got home around 4 and made some cornbread with it. It was so yummy! My 15 month old grandson loved it also!
Barbara March 25, 2013
Great bean and grain mix and a terrific recipe. I wish "Bob" would include more pressure cooker time on his recipes.
Jeanette Jackson October 7, 2013
I loved the flavors that popped out of this soup, it was hearty and very satisfying. I have to do this every so often for my family - or moreso for ME!
Dominique A. January 27, 2014
My best friend made this soup last night and it was absolutely AMAZING!!! I would definitely recommend this soup for any one who loves a good soup with awesome flavor!!!

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