Kidney Bean Curry Soup:

Photography by: Chris Court
Loaded with protein and low in fat, kidney beans are also rich in fiber to keep things moving.
NaturalHealthMag.com

Ingredients

1 tablespoon oil
1 diced onion
3 minced garlic cloves
1 tablespoon minced fresh ginger
1 tablespoon curry powder
1 tablespoon dried oregano
½ teaspoon smoked paprika
4 cups low-sodium vegetable broth
8-ounce can tomato sauce
2 15-ounce cans kidney beans (drained and rinsed)
Garnish: cilantro

Nutrition Facts

Per serving: 255 calories, 4.5 g fat (.5 g saturated fat), 0 mg cholesterol, 16 g protein, 41 g carbohydrates, 13 g fiber, 716 mg sodium

Directions

Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 diced onion; cook 5 minutes. Add 3 minced garlic cloves, 1 tablespoon minced fresh ginger, 1 tablespoon curry powder, 1 tablespoon dried oregano, ½ teaspoon smoked paprika, salt and pepper to taste; heat 1 minute. Add 4 cups low-sodium vegetable broth, 8-ounce can tomato sauce and 2 15-ounce cans kidney beans (drained and rinsed); simmer 30 minutes. Garnish: cilantro