Bean and Tomato Soup ( Low Cholesterol)


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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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Preparation Time: 
Cooking Time: 
Makes 3 servings
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Ingredients

1/2 cup rajma (kidney beans) , soaked overnight
1 cup finely chopped tomatoes
1 to 2 bayleaves
1 tsp oil
1 tsp finely chopped garlic (lehsun)
1/2 cup thinly sliced onions
1/4 cup chopped capsicum
salt and to taste

Method
  1. 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.
  2. Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for few seconds.
  3. Add the onions and sauté on a medium flame for few more minutes.
  4. Add the capsicum and sauté on a medium flame for a few more seconds.
  5. Add the tomatoes and cook on a medium flame for few minutes.
  6. Add the rajma (along with the liquid they were cooked in), mix well and bring to boil.
  7. Add the salt and pepper and allow it to simmer for 5 to 7 minutes.
  8. Serve hot.

Handy tip:

  1. You can use any choice of beans instead of the rajma. Use black beans, chawli beans etc.
Nutrient values per serving
EnergyProteinCarbohydratesFatVitamin AVitamin CIron
79 kcal 3.5 gm 11.8 gm 1.8 gm 243.1 mcg 31.1 mg 1.1mg
RECIPE SOURCE : Healthy Heart CookbookBuy this cookbook

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2 reviews received for Bean and Tomato Soup ( Low Cholesterol)
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Mruga DDecember 19, 2012

Nice and healthy...and quick to make....

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Reviewed December 19, 2012by Mruga D

Nice and healthy...and quick to make....

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Reviewed December 04, 2012by Healthy Eating

Healthy, filling and very tasty soup. Beans give you the proteins.

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