Vegetable and Bean Soup
by Tarla Dalal
vegetable and bean soup recipe | healthy kidney beans and vegetable soup | bean vegetable soup | with 20 amazing images.
vegetable and bean soup is a hearty and nutritious Indian soup made by combining various vegetables and beans in a flavorful broth. Learn how to make vegetable and bean soup recipe | healthy kidney beans and vegetable soup | bean vegetable soup |
An appetizing combination of fresh veggies and protein-rich beans sautéed in oil, along with onions, garlic and flavourful vegetable stock with mild spices. The result is a wholesome and satisfying bean vegetable soup that provides a good balance of carbohydrates, protein, and vitamins.
healthy kidney beans and vegetable soup is a comforting and flavorful soup that is packed with nutrients. It is a great way to get your daily dose of vegetables and legumes, and it is also a good source of protein and fiber. bean vegetable soup is also a very versatile soup, and you can easily add or remove ingredients to suit your taste.
vegetable and bean soup is rich in folic acid, phosphorus, vitamin B1 and vitamin C.
pro tips to make vegetable and bean soup: 1. Instead of kidney beans you can use boiled chawli also to make this recipe. 2. If you like thick soup, you can add little oats flour to thicken the soup. 3. You can also add finely chopped ginger to enhance the flavour of the soup.
Enjoy vegetable and bean soup recipe | healthy kidney beans and vegetable soup | bean vegetable soup | with detailed step by step photo.
Vegetable and Bean Soup recipe - How to make Vegetable and Bean Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
For vegetable and bean soup
- For vegetable and bean soup
- To make {span class="bold1"}vegetable and bean soup{/span}, heat oil in a deep pan, add garlic and sauté for a few seconds.
- Add onions and sauté on medium flame for 2 minutes.
- Add carrot, coloured capsicum and cabbage, cook on medium flame for 2 minutes.
- Add the tomato pulp, cooked rajma, veg stock, salt and pepper to taste.
- Mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve the {span class="bold1"}vegetable and bean soup{/span} hot.
Vegetable and Bean Soup (Low Cholesterol Recipe) Video by Tarla Dalal's Team
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what is vegetable and bean soup made of?
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what is vegetable and bean soup made of? See below image of list of ingredients for vegetable and bean soup.
how to make vegetable and bean soup
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To make vegetable and bean soup, heat 2 tsp oil in a deep pan.
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Add 1 tbsp finely chopped garlic (lehsun). Garlic plays a crucial role in enhancing the flavor profile of vegetable and bean soup, providing a subtle savory note, a pungent aroma, and a boost of antioxidants, making the soup even more appealing and flavorful.
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Sauté for a few seconds.
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Add ½ cup finely chopped onions.
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Sauté on medium flame for 2 minutes.
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Add ¼ cup chopped carrot. Carrots play a crucial role in enriching the flavor, texture, and nutritional value of vegetable and bean soup.
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Add ¼ cup chopped coloured capsicum. Coloured capsicum adds a sweet and fruity note, a vibrant color contrast, and a boost of essential vitamins and antioxidants, making the soup even more appealing and nutritious.
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Add ¼ cup chopped cabbage. Cabbage adds a significant role in enriching the flavor, texture.
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Cook on medium flame for 2 minutes.
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Add ½ cup tomato pulp. Tomato pulp is a rich source of lycopene, a powerful antioxidant linked to various health benefits.
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Add ½ cup cooked rajma (kidney beans). Rajma adds a rich, savory flavor, a creamy texture, and a boost of protein and fiber, making the soup even more hearty and satisfying.
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Add 2 cups vegetable stock. Vegetable stock is a nutrient-rich liquid, packed with essential vitamins and minerals that are extracted from the vegetables, making the soup more nutritious and wholesome.
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Add salt.
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Add pepper to taste.
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Mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally.
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Serve vegetable and bean soup hot.
pro tips to make vegetable and bean soup
-
Instead of kidney beans you can use boiled chawli also to make this recipe.
-
If you like thick soup, you can add little oats flour to thicken the soup.
- You can also add finely chopped ginger to enhance the flavour of the soup.
-
Add 1 tbsp finely chopped garlic (lehsun). Garlic plays a crucial role in enhancing the flavor profile of vegetable and bean soup, providing a subtle savory note, a pungent aroma, and a boost of antioxidants, making the soup even more appealing and flavorful.
-
Add 2 cups vegetable stock. Vegetable stock is a nutrient-rich liquid, packed with essential vitamins and minerals that are extracted from the vegetables, making the soup more nutritious and wholesome.
| Energy | 124 cal |
| Protein | 5.6 g |
| Carbohydrates | 18.7 g |
| Fiber | 3.2 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 562.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 38.4 mg |
| Folic Acid | 96.3 mcg |
| Calcium | 109.5 mg |
| Iron | 2.8 mg |
| Magnesium | 52.4 mg |
| Phosphorus | 209.5 mg |
| Sodium | 21.4 mg |
| Potassium | 418.4 mg |
| Zinc | 1.1 mg |
A nourishing soup with all the goodness of rajma and vegetables. Weight watchers can enjoy it freely while keeping cholesterol levels in check too.