Vegetable and Bean Soup (Low Cholesterol Recipe) Video by Tarla Dalal's Team

Vegetable and Bean Soup (Low Cholesterol Recipe) Video by Tarla Dalal's Team

Viewed 7219 times

An appetising combination of fresh veggies and protein-rich beans cooked in olive oil, which contains a blood cholesterol-lowering substance called 'squalene'. Antioxidants like 'quercetin' and 'selenium' found in onions protect the heart from free radical damage.




Recipe Description for Vegetable and Bean Soup

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients


For Vegetable and Bean Soup
2 tsp oil
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/4 cup chopped carrot
1/4 cup chopped coloured capsicum
1/4 cup chopped cabbage
1/2 cup tomato pulp
1/2 cup soaked and cooked rajma (kidney beans)
2 cups vegetable stock
salt and freshly ground black pepper to taste

Method

For vegetable and bean soup

  1. To make {span class="bold1"}vegetable and bean soup{/span}, heat oil in a deep pan, add garlic and sauté for a few seconds.
  2. Add onions and sauté on medium flame for 2 minutes.
  3. Add carrot, coloured capsicum and cabbage, cook on medium flame for 2 minutes.
  4. Add the tomato pulp, cooked rajma, veg stock, salt and pepper to taste.
  5. Mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally.
  6. Serve the {span class="bold1"}vegetable and bean soup{/span} hot.
See step by step images of Vegetable and Bean Soup recipe
RECIPE SOURCE : Low Cholesterol RecipesBuy this cookbook

Reviews



Subscribe to Free Weekly Food Mailer