Bean and Tomato Soup ( Low Cholesterol)
by Tarla Dalal
Added to 71 cookbooks
This recipe has been viewed 34007 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.
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Bean and Tomato Soup ( Low Cholesterol) recipe - How to make Bean and Tomato Soup ( Low Cholesterol)
Preparation Time:    Cooking Time:
Makes 3 servings
- 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|| 79 kcal|
|Protein|| 3.5 gm|
|Carbohydrates|| 11.8 gm|
|Fat|| 1.8 gm|
|Vitamin A|| 243.1 mcg|
|Vitamin C|| 31.1 mg|
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