Beans and Vegetable Soup
This filling soup is packed with the good nutrients of legumes.
INGREDIENTS | YIELDS 3–4 SERVINGS
½ cup dried kidney or navy beans, rinsed, or 1 cup canned beans, drained and rinsed
3 cups vegetable broth or water
1 large tomato
1 stalk celery, chopped small
1 carrot, chopped small
1 clove garlic, minced
½ onion (white, yellow, or red), chopped small
2 tablespoons tomato paste
1 tablespoon extra-virgin olive oil
1½ cups frozen cut okra
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon cumin
Salt and pepper, to taste
¼ cup nonfat, plain Greek-style yogurt
1 teaspoon lime juice
If using dry beans, place the beans in the broth or water in a large pot and bring to a boil for 2 minutes. Then cover and let stand for 1 hour.
Add the vegetables and seasonings to the beans and water. If using dry beans, simmer 1 hour, or until the beans are soft. If using canned beans, simmer 10–15 minutes.
Cool slightly and blend carefully in batches. Serve with yogurt and lime juice swirled in.