Butter Beans and Mixed Vegetable Cheese Soup
by Tarla Dalal

A soup that has a touch of everything you love! It’s cheesy, it’s tangy, its’ crunchy, it’s creamy, it’s all that you can ask for. Yes, the Butter Beans and Mixed Vegetable Cheese Soup is a sumptuous treat that combines crunchy and juicy veggies like onions, capsicum and tomatoes with cooked butter beans.

Tomato ketchup and herbs give it a memorable flavour, while a garnish of cheese gives it a gooeyness you can’t resist. Enjoy this soup hot and fresh, with slices of buttery toast .

Butter Beans and Mixed Vegetable Cheese Soup

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Butter Beans and Mixed Vegetable Cheese Soup recipe - How to make Butter Beans and Mixed Vegetable Cheese Soup

1 cup soaked , deskinned and cooked vaal (field beans/ butter beans)
3/4 cup finely chopped onions
3/4 cup finely chopped capsicum
1 cup finely chopped tomatoes
2 tbsp oil
2 tbsp tomato ketchup
1/2 tsp dried oregano
salt and to taste

For The Garnish
1/4 cup grated processed cheese

Method

Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the capsicum and sauté on a medium flame for 2 minutes.
Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the butter beans, tomato ketchup, oregano, salt, pepper powder and 3 cups of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Serve hot garnished with cheese.

Nutrient values per serving

Energy	214 cal
Protein	9.8 g
Carbohydrates	26.7 g
Fiber	1.8 g
Fat	7.9 g
Cholesterol	0 mg
Vitamin A	302.6 mcg
Vitamin B1	0.4 mg
Vitamin B2	0.1 mg
Vitamin B3	0.8 mg
Vitamin C	44.8 mg
Folic Acid	13.2 mcg
Calcium	51.7 mg
Iron	1.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	83 mg
Potassium	89.7 mg
Zinc	0.1 mg