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CATEGORY CUISINE TAG YIELD
Meats, Grains 3 Servings

INGREDIENTS

2 tb Olive oil
1 lg Leek, halved lengthwise, and thinly sliced
2 tb Curry powder, preferably Madras
16 oz Tomatoes, 1 can – dice wuth juice
14 oz Low sodium chicken broth, low fat – 1 can
14 oz White beans, 1 can – drained rinsed
2 ts Sugar
1/2 lb Mustard greens, wash,stem, cut into, a fine chiffonade.
1 ds Salt, to taste
1 ds Black pepper, freshly ground
1 ts Cumin seeds
1 tb Fresh ginger, finely chopped

INSTRUCTIONS

1. In a heavy pot, heat 1 tablespoon of the oil over medium high heat. Stir
in leeks and cook, tossing often, until lightly browned, about 4 minutes.
Add curry powder and toss for i minute. Stir in tomatoes, broth, beans, and
sugar; bring to a boil. Reduce heat to medium-low, cover, and simmer gently
for 15 minutes to blend the flavours. Add mustard greens, stir, and remove
from the heat. Season with salt and pepper.
2. To serve, heat the remaining 1 tablespoon of oil in a small skillet. Add
cumin seeds and toss a moment. Add ginger and stir until sizzling. Ladle
the soup into bowls, and drizzle a little of the seasoned oil into each
one.
Less than 16% CFF
Posted to Digest eat-lf.v096.n258
Recipe by: Eating Well  Magazine April 1996
From: Naralon Thorn <naralon@sympatico.ca>
Date: Sat, 28 Dec 1996 10:56:05 -0500

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