Bean and Tomato Soup ( Low Cholesterol)
by Tarla Dalal
Added to 65 cookbooks
This recipe has been viewed 31680 times
Protein from black beans as well antioxidants, vitamin a from tomatoes and vitamin c from capsicum, all together work towards maintaining the cells and the lining of the arteries in good health.
- Drain out all the water from the beans and add 2 cups of water, salt and bayleaves and pressure cook for 2 to 3 whistles or till they are soft. Remove the bayleaves and discard them. Keep aside.
- Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for few seconds.
- Add the onions and sauté on a medium flame for few more minutes.
- Add the capsicum and sauté on a medium flame for a few more seconds.
- Add the tomatoes and cook on a medium flame for few minutes.
- Add the rajma (along with the liquid they were cooked in), mix well and bring to boil.
- Add the salt and pepper and allow it to simmer for 5 to 7 minutes.
- Serve hot.
- You can use any choice of beans instead of the rajma. Use black beans, chawli beans etc.
Nutrient values per serving
|Energy||Protein||Carbohydrates||Fat||Vitamin A||Vitamin C||Iron|
| 79 kcal|| 3.5 gm|| 11.8 gm|| 1.8 gm|| 243.1 mcg|| 31.1 mg|| 1.1mg|
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