Bean Soup ( Pregnancy Recipe)
by Tarla Dalal
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Added to 101 cookbooks
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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.
- 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|| 129 gm|
|Energy|| 157 kcal|
|Protein|| 7.4 gm|
|CHO|| 22.0 gm|
|Fat|| 4.3 gm|
|Vit A|| 307.5 mcg|
|Vit C|| 23.9 mg|
|Calcium|| 120.4 mg|
|Iron|| 2.0 mg|
|F. Acid|| 24.4 mcg|
|Fibre|| 2.1 gm|
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