Bean and Tomato Soup (Low Cholesterol) Video by Tarla Dalal's Team

Bean and Tomato Soup (Low Cholesterol) Video by Tarla Dalal's Team

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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

  

Recipe Description for Bean and Vegetable Soup, Kidney Bean Tomato Soup

Preparation Time: 
Cooking Time: 
Makes 3 servings
Show me for servings


Ingredients


For Bean and Vegetable Soup
1/2 cup rajma (kidney beans) , soaked overnight
1 cup finely chopped tomatoes
1 to 2 bay leaves (tejpatta)
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

For bean and vegetable soup

  1. To make {span class="bold1"}bean and vegetable soup{/span}, 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.
  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 a minute.
  4. Add the capsicum and sauté on a medium flame for another minute.
  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 the {span class="bold1"}bean and vegetable soup{/span} hot.

Handy tip:

  1. 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 Recipe

RECIPE SOURCE : Healthy Heart CookbookBuy this cookbook

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