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Broccoli and Bean Soup

Yields4 ServingsPrep Time22 minsCook Time18 minsTotal Time40 mins

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

Broccoli and Bean Soup

 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
 ⅛ 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.

Nutrition Facts

4 servings

Serving size

191 g

Amount per serving
Calories80
% Daily Value *
Total Fat 1.5g2%

Saturated Fat 0g
Trans Fat 0g
Sodium 179mg8%
Total Carbohydrate 13g5%

Dietary Fiber 2g8%
Total Sugars 1g
Protein 7g
Vitamin A 6mcg1%
Vitamin C 29mg33%
Calcium 4mg1%
Iron 19mg106%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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