chawli French beans and carrot soup recipe | cowpeas vegetable soup | healthy black eyed beans veg soup |

by Tarla Dalal

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what is chawli French beans and carrot soup made of ?▼

soaking chawli▼

making chawli French beans and carrot soup▼

pro tips for chawli French beans and carrot soup▼

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benefits of chawli French beans and carrot soup▼

chawli French beans and carrot soup recipe | cowpeas vegetable soup | healthy black eyed bean veg soup | with 25 amazing images.

chawli French beans and carrot soup is a delicious and nutritious Indian soup made with black-eyed beans, French beans, carrots, cauliflower, cabbage and other spices. It is a healthy and satisfying meal that is perfect for a cold day or for a quick and easy lunch or dinner.

The clear soup, chawli French beans and carrot soup is packed with flavor. The black-eyed beans add a nutty flavor, the French beans add a slightly sweet flavor, and the carrots add a bit of sweetness and earthiness. The spices add warmth and complexity to the cowpeas vegetable soup.

To make chawli, french beans and carrot soup, soak the black-eyed beans in water for 3 to 4 hours. Drain and keep aside. Heat the butter in a pan and sauté the onion till translucent. Add celery, bay leaves, french beans, carrots, cauliflower and chawli and cook for 5 to 7 minutes.
Add 5 cups of hot water and cook on a medium flame for 15 minutes until 90% cooked. Add the cabbage and tomato and simmer for 3 to 4 minutes. Add salt and pepper.
Serve chawli, french beans and carrot soup hot, garnished with the chopped parsley and grated cheese (optional).

This healthy and satisfying chawli, french beans and carrot soup has only 69 calories, making it perfect for anyone on a weight loss journey.

Main ingredients of healthy black eyed bean veg soup.
Chawli rich in Folate or Vitamin B9 helps your body to produce and maintain new cells, especially red blood cells. Chawli benefits in lowering blood pressure as it is rich in the mineral Potassium which controls blood pressure and sustains cardiac health.
Carrots have a sweet, earthy flavor that complements the flavors of the chawli and french beans. Carrot is great for the eyes.They relieve constipation, lower blood pressure, have fibre and lower cholesterol.

Pro tips for chawli, french beans and carrot soup. 1. Soak the black-eyed beans overnight before cooking to reduce cooking time. 2. Serve the soup hot with a side of crusty bread or crackers.

Enjoy chawli French beans and carrot soup recipe | cowpeas vegetable soup | healthy black eyed bean veg soup | with step by step photos.

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Chawli French Beans and Carrot Soup recipe - How to make Chawli French Beans and Carrot Soup

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Preparation Time: 20 mins Cooking Time: 25 mins Total Time: 45 mins 5Makes 5 servings
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Ingredients

For Chawli French Beans and Carrot Soup
3 tbsp chawli (cow pea / lobhia)
1/3 cup chopped french beans
1/3 cup chopped carrot
1/3 cup cauliflower florets
1/3 cup chopped tomatoes
1/3 cup chopped onions
1/3 cup shredded cabbage
2 tbsp celery (ajmoda) , chopped
2 bay leaves (tejpatta)
1 tbsp butter
salt to taste
freshly ground black pepper (kalimirch) to taste

For The Garnish
2 tbsp chopped parsley

Method

For chawli french beans and carrot soup

To make chawli french beans and carrot soup recipe, soak the black-eyed beans in water for 3 to 4 hours. Drain and keep aside.
Heat the butter in a pan and sauté the onion till translucent. Add celery, bay leaves, french beans, carrots, cauliflower and chawli and cook for 5 to 7 minutes.
Add 5 cups of hot water and cook on a medium flame for 15 minutes until 90% cooked.
Add the cabbage and tomato and simmer for 3 to 4 minutes.
Add salt and pepper.
Serve chawli french beans and carrot soup recipe hot, garnished with the chopped parsley and grated cheese (optional).

Tips

Chawli beans are also called haricot beans or lobhia beans and are available at most grocery stores.

Chawli French Beans and Carrot Soup recipe with step by step photos

like chawli French beans and carrot soup

like chawli French beans and carrot soup recipe | cowpeas vegetable soup | healthy black eyed beans veg soup | then see our Indian soup recipes, collection of clear Indian soups and some recipes we love.
- low calorie spinach soup | low cal healthy palak soup | quick Indian spinach soup with low fat milk |
- Indian style celery soup recipe | cream of celery soup | healthy celery soup |

what is chawli French beans and carrot soup made of ?

what is chawli French beans and carrot soup made of ? See below image of list of ingredients for chawli French beans and carrot soup.

soaking chawli

We have used the smaller variety of chawli beans. To prepare chawli bean salad, pick and clean the black-eyed beans. Use 3 tablespoons chawli beans to get 1/2 cup soaked and drained chawli (cow pea / lobhia).
Combine chawli and enough water in a deep bowl.
Cover with a lid and keep aside to soak 3 to 4 hours or overnight.

This is what like the chawli beans look like after soaking.
Drain chawli well using a strainer.
Your soaked and drained chawli beans are ready.

making chawli French beans and carrot soup

Heat 1 tbsp butter in a pan. Butter has a rich, creamy flavor. Butter has short chain fatty acids and medium chain fatty acids which are broken down and absorbed into the body directly and go straight to the liver and get converted to fuel to be used by the muscles. Due to this anti-inflammatory effect, it is said to have a positive effect in treating Irritable Bowel Syndrome (IBS).
Add 1/3 cup chopped onions. Onions have a mild, sweet flavor that complements the other vegetables in the soup. Onions add a soft, slightly chewy texture to the soup. Raw onions are a very valuable source of vitamin C – the immune building vitamin.

Cook the onions over medium heat for 2 minutes, or until they are soft and translucent.
Add 2 tbsp celery (ajmoda) , chopped. Celery has a unique flavor that is both sweet and slightly earthy and adds a nice crunch to the soup. Celery helps reduce the total blood cholesterol and triglyceride levels, thus reducing the clogging of arteries and chances of stroke.
Add 2 bayleaves (tejpatta). Bay leaves also have a strong aroma that can help to make the soup smell more appealing.
Add 1/3 cup chopped french beans. French beans have a mild, slightly sweet flavor that pairs well with the other vegetables in the soup. French Beans are rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells.
Add 1/3 cup chopped carrots. Carrots have a sweet, earthy flavor that complements the flavors of the chawli and french beans. Carrot is great for the eyes.They relieve constipation, lower blood pressure, have fibre and lower cholesterol.

Add 1/3 cup cauliflower florets. Cauliflower has a mild flavor and a slightly crunchy texture. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels quickly. One cup Cauliflower provides you 100% off your daily recommended allowance of Vitamin C.
Add the soaked and drained chawli (cow pea / lobhia). Chawli rich in Folate or Vitamin B9 helps your body to produce and maintain new cells, especially red blood cells. Chawli benefits in lowering blood pressure as it is rich in the mineral Potassium which controls blood pressure and sustain cardiac health.
Cook on medium heat for 5 to 7 minutes, stirring occasionally.
Add 5 cups of hot water.
Cook on a medium flame for 15 minutes until 90% cooked or the beans are tender.

Add 1/3 cup shredded cabbage.
Add 1/3 cup chopped tomatoes. Tomatoes have a rich, tangy flavor that complements the earthy flavor of the chawli and the sweetness of the french beans and carrots. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in Vitamin C, good for heart.
Simmer for 3 to 4 minutes.
Add salt to taste. We added xx tsp salt.
Add freshly ground black pepper (kalimirch) to taste.

Serve hot, garnished with the chopped parsley and cheese (optional).

pro tips for chawli French beans and carrot soup

Add 1/3 cup chopped onions. Onions have a mild, sweet flavor that complements the other vegetables in the soup. Onions add a soft, slightly chewy texture to the soup. Raw onions are a very valuable source of vitamin C – the immune building vitamin.
Heat 1 tbsp butter in a pan. Butter has a rich, creamy flavor. Butter has short chain fatty acids and medium chain fatty acids which are broken down and absorbed into the body directly and go straight to the liver and get converted to fuel to be used by the muscles. Due to this anti-inflammatory effect, it is said to have a positive effect in treating Irritable Bowel Syndrome (IBS).
Add 2 tbsp celery (ajmoda) , chopped. Celery has a unique flavor that is both sweet and slightly earthy and adds a nice crunch to the soup. Celery helps reduce the total blood cholesterol and triglyceride levels, thus reducing the clogging of arteries and chances of stroke.
Add 1/3 cup chopped carrots. Carrots have a sweet, earthy flavor that complements the flavors of the chawli and french beans. Carrot is great for the eyes.They relieve constipation, lower blood pressure, have fibre and lower cholesterol.

Add 1/3 cup cauliflower florets. Cauliflower has a mild flavor and a slightly crunchy texture. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels quickly. One cup Cauliflower provides you 100% off your daily recommended allowance of Vitamin C.
Add the soaked and drained chawli (cow pea / lobhia). Chawli rich in Folate or Vitamin B9 helps your body to produce and maintain new cells, especially red blood cells. Chawli benefits in lowering blood pressure as it is rich in the mineral Potassium which controls blood pressure and sustain cardiac health.
Soak the black-eyed beans overnight before cooking to reduce cooking time.

benefits of chawli French beans and carrot soup

Chawli, French Beans and Carrot Soup is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
1. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 39% of RDA.
2. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 19% of RDA.