Vegetarian

Tangy Red Bean Soup is for Soup.

Tangy Red Bean Soup takes 15 minutes to prepare.

Tangy Red Bean Soup takes 45 minutes to cook.

Tangy Red Bean Soup makes 6 servings.

The ingredients for Tangy Red Bean Soup are:

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
seasoning

Here is how you make Tangy Red Bean Soup:

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 servingNumber of Servings: 6Recipe submitted by SparkPeople user BOSSTWEEDS.

The nutritional information for Tangy Red Bean Soup is:

• 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

The dietary needs meet for Tangy Red Bean Soup is Vegetarian