Top off this delicious soup with plain Greek yogurt, or serve it with a lime wedge, or whole-grain tortilla chips or crackers. It’s perfect with a side salad. Beans are a great vegetarian protein source and are high in fiber and a good source of iron, folic acid and potassium, too.
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3 tablespoons garlic, minced
1 onion, chopped
4 carrots, diced
4 stalks celery, diced
1 red pepper, seeded and chopped
1 15-ounce can low-sodium black beans, drained and rinsed
1 tablespoon paprika
1 teaspoon turmeric
½ teaspoon black pepper
32 ounces unsalted vegetable broth
2 cups water
- Combine all ingredients in a large soup pot with a lid. Heat over medium heat until boiling, then cover and reduce heat to medium low. Cook for 20 to 30 minutes, or until carrots and celery are tender.
- When cooked, scoop 2 cups of soup into a blender. Blend until smooth. Pour into soup pan, and stir into remaining soup. Option: Use immersion blender in soup pot for short time to partially blend soup.
Makes 4 servings
Total fat: 2g
Saturated fat: <1g
Trans fat: 0g
Total carbohydrate: 37g
Sugars: 9g (0 added sugars)
Source: Skinny Liver: A Proven Program to Prevent andReverse the New Silent Epidemic —Fatty Liver Diseaseby Kristin Kirkpatrick, MS, RD, with Ibrahim Hanouneh, MD (© 2017 Da Capo Lifelong Books)