Bean Soup ( Pregnancy Recipe)

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A rich soup that is low in calories but high in carbohydrates, fibre and iron. Puréed beans give this soup a smooth rich consistency without the addition of thickeners like flour, milk, cream etc. This satisfying soup will agree well with you even if you are suffering from nausea.

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Preparation Time:    Cooking Time:     Makes 4 servings
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  1. Soak the beans overnight. Drain thoroughly.
  2. Heat the oil, add the onions and fry for 1 minute. Add the tomatoes, garlic, chilli powder and salt and sauté for 1 more minute.
  3. Add the beans and 3 cups of water and pressure cook till they are soft. Blend in a blender.
  4. Do not strain. Add the lemon juice and mix well.
  5. Serve hot topped with tomatoes, onions, coriander and tabasco sauce.

Handy tip :

  1. If using red rajma (kidney beans), then add 6 cups of water instead of 3 cups at step no. 3.

Nutrient values per serving
AmtEnergyProteinCHOFatVit AVit CCalciumIronF. AcidFibre
129 gm 157 kcal 7.4 gm 22.0 gm 4.3 gm 307.5 mcg 23.9 mg 120.4 mg 2.0 mg 24.4 mcg 2.1 gm

RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
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 on 05 May 14 04:55 PM