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White Bean Soup
Main Ingredients | Black eyed beans, Tomato concasse |
Cuisine | Fusion |
Course | Soups |
Prep Time | 7-8 hour |
Cook time | 20-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- ½ cup dried black eyed beans, soaked
- 2 tablespoons olive oil
- 2 large onions, chopped
- 2 garlic cloves, minced
- 1 inch celery including leaves, chopped
- ¼ cup tomato concasse
- 2 cups vegetable stock
- 3 medium carrots, peeled and chopped
- Salt to taste
- Crushed black peppercorns to taste
- Chopped fresh parsley for garnishing
Method
- Heat olive oil in a pressure cooker. Add onions, garlic and celery and sauté well.
- Add white beans and sauté. Add one and a half cups of water, cover and pressure cook for two to three whistles. Remove from heat and let the pressure settle down completely.
- Blend together tomato concasse and two tablespoons of the cooked beans.
- Add the blend mixture and vegetable stock to the cooker, mix well and cook for a few minutes.
- Add carrots, mix and cook till they turn soft. Add salt, crushed peppercorns and mix well.
- Garnish with parsley and serve hot.
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