Title: Speedy, Spicy Bean& Mustard-Green Soup
Categories: None
Yield: 3 Servings

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

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

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