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

⅛ tsp Salt

2 cups Chicken Brothfat-free, unsalted

2 tsp Lemon Juice

¼ cup Parsleyfinely chopped

Cooking Oil Spray

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.

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

Finish by garnishing with parsley.

Chef's Tip:

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

CategorySoups

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.

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Chef's Tip:

Non-Communicable Disease

Additional Resources

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