Tomato, Cabbage and Bean Soup
by Tarla Dalal
Added to 285 cookbooks
This recipe has been viewed 63576 times
Tangy tomatoes, crunchy cabbage and mealy beans come together with an aromatic and flavourful vegetable stock to create a truly delicious and satiating soup.
Have a small bowlful of this pepper-flavoured soup to kindle your appetite, or have much more to make it a meal in its own right, but always make sure you relish every mouthful of this wonderful Tomato, Cabbage and Bean Soup.
Make sure you shred the cabbage quite finely to ensure it cooks without losing the crunch and colour.
You can also try other tomato soups like Mexican Tomato Soup with Cottage Cheese Balls or Garlicky Lentil and Tomato Soup .
For the stock- Combine all the ingredients in a pressure cooker along with 5 cups of water, mix gently and pressure cook for 3 whistles.
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- Allow the steam to escape before opening the lid.
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- Strain the water using a strainer and discard the vegetables. Keep aside
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How to proceed- Heat the oil in a deep non-stick pan and add the onions and sauté on a medium flame for 1 minute.
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- Add the cabbage and sauté on a medium flame for 1 minute.
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- Add the stock and boil on a medium flame for 5 to 7 minutes.
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- Add the tomatoes and baked beans and boil again for 8 to 10 minutes while stirring occasionally.
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- Add the salt and pepper and mix well.
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- Serve hot.
Tomato, Cabbage and Bean Soup Video by Tarla Dalal
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Accompaniments
Nutrient values per serving
| Energy | 108 cal |
| Protein | 2.7 g |
| Carbohydrates | 16.4 g |
| Fiber | 3.8 g |
| Fat | 4 g |
| Cholesterol | 0 mg |
| Vitamin A | 176 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 23.8 mg |
| Folic Acid | 24.9 mcg |
| Calcium | 49.1 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 139.5 mg |
| Potassium | 238 mg |
| Zinc | 0.7 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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