Tangy Red Bean Soup

Tangy Red Bean Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 151.7
  • Total Fat: 3.1 g
  • Cholesterol: 1.2 mg
  • Sodium: 595.4 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.9 g

View full nutritional breakdown of Tangy Red Bean Soup calories by ingredient
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A hearty healthy tangy bean soup A hearty healthy tangy bean soup
Number of Servings: 6


    8 oz (1 cup) dry red kidney beans, soaked and drained
    2 pts (5 cups) water for soaking
    2 or 3 cloves of garlic sliced
    1 Large Onion sliced
    2 Peeled Potatoes sliced
    2 celery sticks sliced
    half cup each of green and yellow pepper sliced
    1/4 small cauliflower florets
    2 tbsp plain tomato sauce or puree
    1/2 cup lowfat yogurt
    1 tbs sunflower oil or substitute
    2 tsp fresh lemon juice
    2 tsp paprika
    1/2 tsp caraway seeds
    1 1/4 cups bean stock


Cook the beans until tender. Drain and reserve bean stock. This takes 1 1/2 hours in a pot, 15 minutes in pressure cooker. Cooking time of recipe does NOT include bean cooking time! You can substitues canned beans.
slice garlic, onions, potatoes, celery and peppers in that order and fry in oil about 10 minutes. Add bean stock and simmer, covered 15 minutes.
Stir in yogurt, paprika, caraway seeds, tomoto sauce (I use homemade) cooked beans and cauliflower and salt. Cook for 20 minutes. Season with lemon juice, black pepper and add more salt to taste.

Makes 6 servings 150 calories per serving

Number of Servings: 6

Recipe submitted by SparkPeople user BOSSTWEEDS.

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