Bean and Tomato Soup (Low Cholesterol) Video by Tarla Dalal's Team Video by Tarla Dalal
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Bean And Vegetable Soup Recipe (Kidney Bean Tomato Soup) Video by Tarla Dalal
Preparation Time
5 Mins
Cooking Time
30 Mins
Total Time
35 Mins
Makes
3.00 servings
Ingredients
For Bean and Vegetable Soup
1/2 cup rajma (kidney beans) , soaked overnight
1 cup finely chopped tomato
1 to 2 bay leaf (tejpatta)
1 tsp olive oil or oil
1 tsp finely chopped garlic (lehsun)
1/2 cup thinly sliced onions
1/4 cup chopped capsicum
salt to taste, restricted salt for health
Method
For bean and vegetable soup
- To make bean and vegetable soup, drain out all the water from the beans and add 2 cups of water, salt and bay leaves and pressure cook for 2 to 3 whistles or till they are soft. Remove the bay leaves 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 a minute.
- Add the capsicum and sauté on a medium flame for another minute.
- 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 the bean and vegetable soup hot.
Handy tip:
- You can use any choice of beans instead of the rajma. Use black beans, chawli beans etc.
See step by step images of Bean and Vegetable Soup, Kidney Bean Tomato Soup
