You are here: Home > Equipment > Pressure Cooker > Presssure Cooker Soups > Bean Soup ( Pregnancy Recipe) Bean Soup ( Pregnancy Recipe) by Tarla Dalal A rich soup that is low in calories but high in carbohydrates, fibre and iron. Puréed beans give this soup a smooth rich consistency without the addition of thickeners like flour, milk, cream etc. This satisfying soup will agree well with you even if you are suffering from nausea. 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How to make Bean Soup ( Pregnancy Recipe) Tags Indian Pressure CookerMexican PartyPresssure Cooker SoupsPregnancy Soups Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings Show me for servings Ingredients 3/4 cup kashmiri rajma (kideny beans)1/2 cup chopped onions2 cups chopped tomatoes1 tsp finely chopped garlic (lehsun)1/2 tsp chilli powder1 tsp lemon juice1 tbsp oil salt to tasteFor Serving finely chopped tomato sliced spring onions chopped coriander (dhania) tabasco sauce Method MethodSoak the beans overnight. Drain thoroughly.Heat the oil, add the onions and fry for 1 minute. Add the tomatoes, garlic, chilli powder and salt and sauté for 1 more minute.Add the beans and 3 cups of water and pressure cook till they are soft. Blend in a blender.Do not strain. Add the lemon juice and mix well.Serve hot topped with tomatoes, onions, coriander and tabasco sauce.Handy tip :Handy tip :If using red rajma (kidney beans), then add 6 cups of water instead of 3 cups at step no. 3. Nutrient values (Abbrv) per servingEnergy60 calProtein1 gCarbohydrates5.1 gFiber1.5 gFat3.9 gCholesterol0 mgSodium10.8 mgClick here to view calories for Bean Soup ( Pregnancy Recipe)