Spicy Indian Potato Bean Soup - cooking recipe

Ingredients

1 (4 ounce) package Idahoan(R) Roasted Garlic Flavored Mashed Potatoes, dry
1 medium yellow onion, diced
2 (32 fluid ounce) containers vegetable broth, divided
1 cup frozen peas and carrots blend
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
2 teaspoons ground turmeric
2 (15 ounce) cans diced tomatoes including juice
1 (10 ounce) can tomato sauce
2 (15 ounce) cans garbanzo beans, rinsed
1 (8 ounce) package fresh baby spinach
2 tablespoons parsley, chopped (optional)

Preparation

Place the diced onions and one tablespoon of the vegetable broth in a large stock pot over medium heat.
Add the peas and carrots, cumin, coriander, garam masala, and turmeric. Stir to mix in spices. Heat through, about five minutes.
Add remaining vegetable broth, diced tomatoes and juice, and tomato sauce. Heat to boiling, stirring occasionally. Once boiling, turn heat down to simmer.
Add potatoes and garbanzo beans. Stir until potatoes are thoroughly incorporated. Simmer until heated through.
Add baby spinach and stir until wilted.
Serve immediately garnished with chopped parsley if desired.