You are here: Home > Course > Soups > Chunky Indian Soups > Bean and Tomato Soup ( Low Cholesterol) Bean and Tomato Soup ( Low Cholesterol) by Tarla Dalal 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. 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How to make Bean and Tomato Soup ( Low Cholesterol) Tags Chunky Indian SoupsPressure CookerCancer PatientsHealthy Heart SoupsCancer Lunch Preparation Time: 5 mins Cooking Time: 30 mins Total Time: 35 mins 3Makes 3 servings Ingredients 1/2 cup rajma (kidney beans) , soaked overnight1 cup finely chopped tomatoes1 to 2 bayleaves1 tsp oil1 tsp finely chopped garlic (lehsun)1/2 cup thinly sliced onions1/4 cup chopped capsicum salt and to taste Method MethodDrain out all the water from the beans and add 2 cups of water, salt and bayleaves and pressure cook for 2 to 3 whistles or till they are soft. Remove the bayleaves 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 few more minutes.Add the capsicum and sauté on a medium flame for a few more seconds.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 hot.Handy tip:Handy tip:You can use any choice of beans instead of the rajma. Use black beans, chawli beans etc. Bean and Tomato Soup (Low Cholesterol) Video by Tarla Dalal's Team