Soups > Low Cholesterol >
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Curried Pea Bean & Brussels Sprouts Soup
1 cup of dried pea or navy beans, soaked
1 tablespoon of curry powder
1 teaspoon of garlic powder
one 8 ounce can of no salt added tomato sauce
one 10 ounce package of frozen Brussels sprouts, thawed and roughly chopped, or 2 cups of fresh, trimmed and roughly chopped
pepper
1/2 cup of chopped fresh parsley
1 cup of no fat yogurt |
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In a medium saucepan, bring soaked beans, curry powder, garlic powder, and 1 1/2 quarts of water to a boil. Cut back to a simmer and cook gently, partially covered for 1 hour and 15 minutes. Add tomato sauce and Brussels sprouts and simmer for 15 minutes more. Cool slightly, then puree in a food processor or blender. Reheat gently and season to taste with pepper. whisk in parsley and yogurt and heat for 30 seconds, without boiling or the yogurt will curdle. Serve immediately. 6 servings
serving size 1 cup calories 100 fat .59 grams cholesterol .67 milligrams sodium 55.9 milligrams
 
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