bean and vegetable soup recipe | kidney bean tomato soup | healthy Indian bean soup | with 34 amazing images.
bean and vegetable soup recipe | kidney bean tomato soup | healthy Indian bean soup is a chunky nourishing soup, perfect for a light dinner. Learn how to make kidney bean tomato soup.
To make bean and vegetable soup, drain 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.
Protein from black beans as well antioxidants like lycopene, 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. Thus the kidney bean tomato soup is a wealth of nutrients.
Healthy Indian bean soup is a wholesome choice for all healthy individuals to those suffering from diabetes and heart problems. Weight watchers can opt for this soup. It is sure to satiate you and please your taste buds too without the accompaniment of maida laden bread. Try it out!
Tips for bean and vegetable soup. 1. The rajma has to be soaked overnight, so plan for it in advance. 2. Discard the layleaves after pressure cooking. 3. You can use any choice of beans instead of the rajma. Use black beans, chawli beans etc.
bean and vegetable soup recipe | kidney bean tomato soup | healthy Indian bean soup | with step by step photos.