You are here: Home > Videos > Course > Soups > Chunky Indian Soups > Bean and Tomato Soup (Low Cholesterol) Video by Tarla Dalal's Team Bean and Tomato Soup (Low Cholesterol) Video by Tarla Dalal's Team Viewed 21455 times 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 Tweet Recipe Description for Bean and Vegetable Soup, Kidney Bean Tomato Soup Preparation Time: 5 minsCooking Time: 30 mins Makes 3 servings Show me for servings Ingredients For Bean and Vegetable Soup1/2 cup rajma (kidney beans) , soaked overnight1 cup finely chopped tomatoes1 to 2 bay leaves (tejpatta)1 tsp oil1 tsp finely chopped garlic (lehsun)1/2 cup thinly sliced onions1/4 cup chopped capsicum salt and to taste Method For bean and vegetable soupTo 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.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 {span class="bold1"}bean and vegetable soup{/span} 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 recipe RECIPE SOURCE : Healthy Heart Cookbook