Bean Soup ( Pregnancy Recipe)
by Tarla Dalal
Added to 91 cookbooks
This recipe has been viewed 34129 times
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.
- Soak the beans overnight. Drain thoroughly.
- 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.
- Add the beans and 3 cups of water and pressure cook till they are soft. Blend in a blender.
- Do not strain. Add the lemon juice and mix well.
- Serve hot topped with tomatoes, onions, coriander and tabasco sauce.
- If using red rajma (kidney beans), then add 6 cups of water instead of 3 cups at step no. 3.
Nutrient values per serving
|Amt||Energy||Protein||CHO||Fat||Vit A||Vit C||Calcium||Iron||F. Acid||Fibre|
| 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|
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