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Recipes
| Menupart |
Soups and Stews, Vegetarian |
| Daypart |
Lunch, Dinner |
| Region |
Caribbean |
| Yield: 14 Servings |
| Leeks, white only, chopped |
1 qt. |
| Vegetable broth, hot |
3 qt. |
| Santiago® Seasoned Black Beans |
1 package |
| Roasted red bell peppers, diced |
1 1/2 Cups |
| Plain lowfat yogurt |
1 Cup |
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1. Cook leeks in oil in stock pot until tender, about 6 minutes. Stir in curry powder; cook 1 minute longer.
2. Add hot broth to pot; stir in Santiago® Seasoned Black Beans. Bring liquid to boil, reduce heat and simmer beans 15 minutes.
3. Using slotted spoon, remove 4 cups solids from soup mixture. Puree with blender or press through food mill; return to hot soup. Stir in roasted diced peppers.
4. For each serving, ladle 1 cup soup into bowl. Swirl in 1 tbsp. yogurt and garnish with mint sprig. |
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