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  • Healthy Serving: Recipe Directory

  • Mulligatawny

  • Nutritionist Phyllis Freedman of the VNA of Rhode Island offers this hearty Indian soup: "This recipe is one of my favorites and it's loaded with vitamins. The longer it cooks, the better it tastes."


    • 3 tbsp margarine
    • 1 tsp curry powder
    • 2 onions, chopped
    • 3 ounces tomato paste
    • 2 cloves garlic, minced
    • 2 tbsp parsley
    • 1 carrot, chopped
    • 5 cups water
    • 2 stalks celery, chopped
    • 1 lb can garbanzo beans, undrained
    • 1 green pepper, chopped
    • Salt or vegetable seasoning powder
    • 1 small turnip, grated to taste
    • 1 large Pippin apple, chopped

    In a large pot, saute onions and garlic in margarine. Add all ingredients except beans; cook for 30 minutes to 1 hour. Pure beans in a blender until smooth and add to soup; dilute with water if it's too thick. Continuing simmering, the longer the better. Makes two quarts.