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Speedy, Spicy Bean And Mustard-green Soup

A home-style Speedy, Spicy Bean And Mustard-green Soup made with Olive Oil, Leek And Thinly Sliced, Curry Powder, Tomatoes Juice, and Low Sodium Chicken Broth. Serves 3. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 1
• 2 tbsp
• 16 oz
• 14 oz
• 14 oz
• 2 tsp
• 1/2 lb
• 1 dash
• 1 dash
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   In leeks and cook, tossing often, until lightly browned, about 4 minutes.

2. 2

   Add curry powder and toss for i minute.

3. 3

   Stir in tomatoes, broth, beans, and sugar; bring to a boil.

4. 4

   Reduce heat to medium-low, cover, and simmer gently for 15 minutes to blend the flavours.

5. 5

   Add mustard greens, stir, and remove from the heat.

6. 6

   Season with salt and pepper.

7. 7

   To serve, heat the remaining 1 tablespoon of oil in a small skillet.

8. 8

   Add cumin seeds and toss a moment.

9. 9

   Add ginger and stir until sizzling.

10. 10

    Ladle the soup into bowls, and drizzle a little of the seasoned oil into each one.