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Beans and Greens Soup

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Ingredients Method

Ingredients
  

  • 1 lb pinto beans sorted, washed and soaked in water overnight
  • 3 cloves garlic peeled and crushed
  • 1 large onion peeled and chopped
  • 1 1/2 teaspoon cumin seed
  • 1 teaspoon red pepper flakes
  • 1/4 cup chopped cilantro
  • 2 teaspoons liquid smoke flavoring
  • 4 cups finely chopped kale collards or mustard greens, fresh or frozen
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1 to 1 1/2 Tablespoons cider vinegar
  • black pepper to taste
  • 2 cups diced fresh tomatoes
  • 1/2 cup low fat yogurt

Method
 

  1. Drain soaked beans and place in a heavy, deep non-alumnim pan. Add garlic, onion, cumin seed, red pepper flakes and enough water to cover by 2 inches. Bring to a boil and lower to simmer and cook, covered about 1-1 1/2 hours. Add more water as needed. Stir often and cook until beans are tender.
  2. Using about half the bean mixture, carefully puree in the blender. Return to pot with other beans. Add cilantro and liquid smoke. Continue to cook for 10-15 minutes, covered. If necessary, add water or low-sodium chicken broth to thin the soup.
  3. Cook greens as directed on package. Toss greens with olive oil and stir into soup with salt and vinegar to taste. To serve, season with group pepper, spoon hot soup into bowls and top with 1/2 cup chopped tomatoes and a tablespoon of yogurt.