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Broccoli and Bean Soup

Broccoli and Bean Soup
Yields4 Servings
DifficultyBeginnerPrep Time22 minsCook Time18 minsTotal Time40 mins
 ½ tsp Cumin Seeds
 2-3 Curry Leaves
 1 tsp Garlic Paste
 1 cup Broccoli floretsfresh, cut into small pieces
 1 cup Tri-Bean Blend (cooked red kidney beans, black beans and pinto beans)rinsed, drained
 1 tsp Cumin Powder
 1 tsp Paprika
 ½ tsp Oregano
  tsp Salt
 2 cups Chicken Brothfat-free, unsalted
 2 tsp Lemon Juice
 ¼ cup Parsleyfinely chopped
 Cooking Oil Spray
1

In a medium pot, over medium heat, evenly spray cooking oil for 2 seconds. Add cumin seeds, curry leaves, and garlic paste. Once it starts sizzling, stir in broccoli, beans, cumin powder, paprika, oregano and salt. Cover and cook for 7 to 10 minutes or until broccoli is tender.

2

Add chicken broth and lemon juice and simmer for 5 minutes.

3

Finish by garnishing with parsley.

Chef's Tip:

Any combination of beans and vegetables can be used for this recipe.


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Nutrition Facts

Serving Size 191 g

Servings 4


Amount Per Serving
Calories 80Calories from Fat 15
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0g
Trans Fat 0g
Sodium 179mg8%
Total Carbohydrate 13g5%
Dietary Fiber 2g8%
Sugars 1g
Protein 7g15%

Vitamin A 6%
Vitamin C 29%
Calcium 4%
Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Greek Style Chicken Skewers1. Can substitute vegetables with any vegetable of your choice. 2. If skewers are not available, then can use the oven at 400 degrees for 20-25 mins cooking time.