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Curried Bean Soup Recipe

Curried Bean Soup Recipe

6 servings

Use any white bean, such as cannellini, navy, soy, lima, or garbanzo in this creamy, rich soup.



1 cup each: chopped onion, sliced leek (white part only)

1 tablespoon each: minced garlic, curry powder

2 tablespoons olive oil

2 cans Great Northern beans, rinsed, drained

3 1/2 cups reduced sodium vegetable broth

1/2 cup fat-free half-and-half or fat-free milk

Salt and pepper, to taste

6 tablespoons fat-free sour cream or plain yogurt

3 tablespoons each: chopped cilantro, red bell pepper


Saute onion, leek, garlic, and curry powder in oil in large saucepan until onion is tender, 5 to 8 minutes. Add bean and broth and heat to boiling. Reduce heat and simmer, covered, 5 minutes. Process mixture in food processor and blender until smooth, return to saucepan. Stir in half and half, cook over medium heat 2 to 3 minutes. Season to taste with salt and pepper. Top each bowl of soup with a tablespoon of sour cream, sprinkle with cilantro and bell pepper.


Per Serving:

Calories: 263

% of calories from fat: 16

Fat (gm): 4.9

Saturated fat (gm): 1

Cholesterol (gm): 0

Sodium (mg): 393

Protein (gm): 13.7

Carbohydrate (gm): 42.5

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