Step 1

Heat the olive oil in a 3-quart or larger pot set over medium heat. Add the onion and jalapeno; sauté until the onion begins to soften, about 5 to 7 minutes.

Step 2

Add the minced garlic, paprika, cumin, coriander, fenugreek, red pepper flakes, and ground ginger. Stir well to coat the vegetables in spices. Cook for 1 to 2 minutes, until the garlic is fragrant.

Step 3

Add the soaked adzuki beans along with the vegetable broth and tomato sauce. Bring the mixture to a boil, then reduce the heat to medium-low and cook uncovered for 45 minutes.

Step 4

Add the mung beans to the pot and allow them to cook for another 45 minutes.

Step 5

Stir in the half-and-half, tomato paste, vinegar, sugar, salt, and pepper. Taste and add more salt and pepper as needed.

Step 6

Optionally garnish with cilantro. Serve this hearty soup with rice and/or Naan flatbreads.