Beans and Greens Soup

1 pound pinto beans, sorted, washed and soaked in water for 12 hours or overnight
3 cloves garlic, peeled and crushed
1 large onion, peeled and chopped
1 1/2 teaspoons cumin seed
1 teaspoon red pepper flakes
1/4 cup chopped cilantro
2 teaspoons liquid smoke flavoring
4 cups finely chopped frozen kale, collards, or mustard greens, cooked
2 tablespoons olive oil
1 teaspoon salt
1 to 1 1/2 tablespoons cider vinegar
pepper, to taste
2 cups of diced fresh tomato
1/2 cup low-fat yogurt

Drain soaked beans and place in a heavy, deep non-aluminum pan. Add garlic, onion, cumin seed, red pepper flakes and enough water to cover by 2 inches. Bring to boil and lower to simmer and cook, covered, about 1 to 1 1/2 hours. Add more water as needed. Stir often and cook until beans are tender.

Using about half the bean mixture, carefully puree in blender. Return to pot with other beans.

Add cilantro and smoke flavoring. Continue to cook for 10-15 minutes, covered. If necessary, add water or low sodium chicken broth to thin soup.

Cook greens as directed on package. Toss greens with olive oil and stir into soup with salt and vinegar to taste.

To serve, season with ground pepper. Spoon hot soup into bowls and top with 1/2 cup chopped tomatoes and a tablespoon of yogurt.

Servings: 8 (1 1/2 cups each)
Source: the Produce for Better Health Foundation