Free Recipe Speedy, Spicy Bean& Mustard-Green Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Speedy, Spicy Bean& Mustard-Green Soup Recipe
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
Speedy, Spicy Bean& Mustard-Green Soup Preparation
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
Cooking Temperature:
Recipe Serves: 3
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