Mulligatawny Soup

Name: Mulligatawny Soup
Yield: 4
Ingredients: 4 cups no-salt-added or low sodium vegetable broth; 3 cups cooked navy beans or 2 (15 ounce) cans no-salt-added or low sodium navy beans, drained; 1 1/2 cups diced tomatoes; 1 green apple, peeled and chopped; 1/4 cup onion, finely chopped; 1/4 cup carrot, chopped; 1/4 cup celery, chopped; 1/4 cup green bell pepper, chopped; 2 tablespoons fresh parsley, chopped; 2 teaspoons lemon juice; 1 teaspoon curry powder; 1/8 teaspoon cloves; 1/8 teaspoon hot pepper flakes, or to taste; ground pepper, to taste

(5)

This easy Mulligatawny Soup requires just one step—put everything in the pot and simmer. It’s subtly flavored with curry, cloves, and green apple.

Recipe

By:Suzanne Stein

Category:Soups and Stews

Serves

Ingredients

4 cups no-salt-added or low sodium vegetable broth

3 cups cooked navy beans or 2 (15 ounce) cans no-salt-added or low sodium navy beans, drained

1 1/2 cups diced tomatoes

1 green apple, peeled and chopped

1/4 cup onion, finely chopped

1/4 cup carrot, chopped

1/4 cup celery, chopped

1/4 cup green bell pepper, chopped

2 tablespoons fresh parsley, chopped

2 teaspoons lemon juice

1 teaspoon curry powder

1/8 teaspoon cloves

1/8 teaspoon hot pepper flakes, or to taste

ground pepper, to taste

Instructions

Combine all ingredients in a large saucepan. Bring to a boil, reduce heat, cover and siimmer for 20 minutes, stirring occasionally.

Nutrition Facts

Calories 250, Protein 12 g, Carbohydrates 49 g, Sugars 8 g, Total Fat 1.2 g, Saturated Fat 0.2 g, Cholesterol 0 mg, Sodium 153 mg, Fiber 16.6 g, Beta-Carotene 1124 ug, Vitamin C 25 mg, Calcium 141 mg, Iron 4.2 mg, Folate 213 ug, Magnesium 88 mg, Potassium 826 mg, Zinc 1.6 mg, Selenium 4.1 ug

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Mulligatawny Soup