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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


Ingredients

3/4 cup red rajma (kidney beans)
2 onions , chopped
4 tomatoes , chopped
3 cloves (laung / lavang) of garlic (lehsun) , chopped
1/2 tsp chilli powder
1 tsp lemon juice
1 tbsp oil
salt to taste

For Serving
 finely chopped tomato
sliced spring onions
chopped coriander (dhania) (dhania)
tabasco sauce

Method
  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 6 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.
Nutrient values per serving
AmtEnergyProteinChoFatVit-AVit-CCalciumIronF.AcidFibre
152 gm 168 kcal 7.7 gm 24.6 gm 4.3 gm 307.5 mcg 26.4 mg 131.2 mg 2.2 mg 25.8 mcg 2.3 gm
RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
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