Spicy Salsa Bean Soup
by Tarla Dalal
Added to 44 cookbooks
This recipe has been viewed 11711 times
Soups can either be kind or kindling, and this one is of the latter style! Pepped up with oregano and chilli flakes, this spicy soup features an iron-rich combination of rajma and Mexican salsa. Blanched and finely chopped tomatoes make the soup super tangy, and also impart a lasting good mouth-feel. The Spicy Salsa Bean Soup is indeed a fitting prelude to a heavy meal.
- Heat the oil in a deep non-stick pan, add the garlic and spring onion whites and sauté on a medium flame for a minute.
- Add the tomatoes, chilli flakes, oregano and tomato ketchup, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the rajma, basic vegetable stock and salt, mix well and bring to a boil, while stirring occasionally.
- Serve hot garnished with spring onion greens and cheese.
|Energy|| 73 calories|
|Protein|| 2.8 gm|
|Carbohydrate|| 9.4 gm|
|Fat|| 2.8 gm|
|Fibre|| 1.8 gm|
|Iron|| 1.1 mg|
|Folic acid|| 22.6 mcg|
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