Speedy, spicy bean& mustard-green soup

3 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 large Leek, halved lengthwise, and thinly sliced
2 tablespoons Curry powder, preferably Madras
16 ounces Tomatoes, 1 can - dice wuth juice
14 ounces Low sodium chicken broth, low fat - 1 can
14 ounces White beans, 1 can - drained rinsed
2 teaspoons Sugar
½ pounds Mustard greens, wash,stem, cut into, a fine chiffonade.
1 dash Salt, to taste
1 dash Black pepper, freshly ground
1 teaspoon Cumin seeds
1 tablespoon Fresh ginger, finely chopped

Directions

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@...> Date: Sat, 28 Dec 1996 10:56:05 -0500

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