Spicy Salsa Bean Soup (Iron Rich) Video by Tarla Dalal

Spicy Salsa Bean Soup (Iron Rich) Video by Tarla Dalal

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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.

  

Recipe Description for Spicy Salsa Bean Soup

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients

3/4 cup soaked and boiled rajma (kidney beans)
2 tsp olive oil
1 1/2 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions whites
1 cup blanched and finely chopped tomatoes
1 1/2 tsp dry red chilli flakes (paprika)
1 tsp dried oregano
1 tbsp tomato ketchup
3 cups basic vegetable stock
salt to taste

For The Garnish
2 tbsp finely chopped spring onion greens
2 tbsp grated mozzrella cheese (optional)

Method
  1. 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.
  2. 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.
  3. Add the rajma, basic vegetable stock and salt, mix well and bring to a boil, while stirring occasionally.
  4. Serve hot garnished with spring onion greens and cheese.
Nutrient values 
EnergyProteinCarbohydrateFatFibreIronFolic acid
73 calories 2.8 gm 9.4 gm 2.8 gm 1.8 gm 1.1 mg 22.6 mcg
RECIPE SOURCE : Healthy Soups and SaladsBuy this cookbook

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