Name: Speedy, Spicy Bean& Mustard-Green Soup
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

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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