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Prep Time: 60 Minutes Cook Time: 2 Minutes |
Ready In: 62 Minutes Servings: 8 |
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This soup is very thick. The yogurt and green onion garnish provides a colorful contrast. From Cooking a la Heart - Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. Ingredients:
1 lb dried black beans or 1 lb navy beans or 1 lb red beans |
8 cups water |
1 tablespoon vegetable oil |
1 medium onion, diced |
2 carrots, diced |
1 teaspoon salt |
1/4 teaspoon ground nutmeg |
2 tablespoons lemon juice |
1/2 cup plain low-fat yogurt |
2 green onions, sliced |
Directions:
1. Rinse beans and place in Dutch oven or large saucepan with water.
2. Cover and let stand overnight (Or heat to boiling and boil 2 minutes; cover and let stand 1 hour).
3. In small skillet, heat oil.
4. Add onion and carrots; saute until crisp-tender.
5. Stir into beans with salt and nutmeg.
6. Heat to boiling; reduce heat to low and simmer, covered, 1 1/2 to 2 hours or until beans are very tender- Stir occasionally.
7. Spoon 2 cups of mean mixture into food processor or blender.
8. Process or blend until finely chopped and almost smooth.
9. Pour into large bowl and repeat with remaining beans.
10. Stir in lemon juice.
11. To serve, spoon steaming soup into soup bowls and top each serving with 1 tablespoon yogurt and sliced green onions.
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