“This soup is very thick. The yogurt and green onion garnish provides a colorful contrast. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.”
3hrs 15mins

Ingredients Nutrition


  1. Rinse beans and place in Dutch oven or large saucepan with water.
  2. Cover and let stand overnight (Or heat to boiling and boil 2 minutes; cover and let stand 1 hour).
  3. In small skillet, heat oil.
  4. Add onion and carrots; saute until crisp-tender.
  5. Stir into beans with salt and nutmeg.
  6. Heat to boiling; reduce heat to low and simmer, covered, 1 1/2 to 2 hours or until beans are very tender- Stir occasionally.
  7. Spoon 2 cups of mean mixture into food processor or blender.
  8. Process or blend until finely chopped and almost smooth.
  9. Pour into large bowl and repeat with remaining beans.
  10. Stir in lemon juice.
  11. To serve, spoon steaming soup into soup bowls and top each serving with 1 tablespoon yogurt and sliced green onions.

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