Korean bean curd paste and Korean hot pepper paste are the featured ingredients in this quick soup with zucchini, potato, mushrooms and tofu.
Shrimp, white beans, red onion, and fresh tomatoes are tossed in an Italian vinaigrette and served over salad greens for a simple and tasty option for lunch or dinner.
A tasty, nutrient-packed salad that can be eaten by itself or as a side dish. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use garbanzo beans in place of kidney beans if you prefer.
A creamy potato and white bean soup, with turmeric, cayenne pepper, curry powder and soy sauce. Instant potato flakes are added at the end of cooking, along with whole milk and half and half, for very thick and hearty soup.
This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.
Tomatoes and cannellini beans simmer with escarole in this Italian-inspired soup.
A tasty lime dressing, with cayenne and garlic added for kick, make this salad a bit different from the one above. Avocado too. And this salad doesn’t need to sit in the frig, it can be served to four hungry people immediately.