Speedy, Spicy Bean& Mustard-green Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 3 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Leek, halved lengthwise and | |
| thinly sliced | ||
| 2 | T | 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 | t | Sugar |
| 1/2 | lb | Mustard greens, washstem |
| cut into a fine | ||
| chiffonade. | ||
| 1 | ds | Salt, to taste |
| 1 | ds | Black pepper, freshly ground |
| 1 | t | Cumin seeds |
| 1 | T | Fresh ginger, finely chopped |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 574
Calories From Fat: 102
Total Fat: 11.7g
Cholesterol: 0mg
Sodium: 161.8mg
Potassium: 2595.1mg
Carbohydrates: 88.6g
Fiber: 21.7g
Sugar: 3.6g
Protein: 34.3g