How to make Beans And Vegetable Soup -
Nutritious red kidney beans and assorted vegetable soup.
This recipe is from the book Khazana Of Healthy Tasty Recipes.
Main Ingredients : Red kidney beans, Tomatoes (टमाटर)
Cuisine : American
Course : Soups
You can also find more Soups recipes like Mushroom And Paneer Clear Soup Chicken Nacho Soup Avacado And Corn Soup Toasted Almond Soup
Beans And Vegetable Soup Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 8-10 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Beans And Vegetable Soup Recipe
Red kidney beans soaked 1/3 cup
Tomatoes pureed 2 medium
Carrot ½ centimeter cubes 1 medium
French beans 1/2 centimeter pieces 10-15
Fresh button mushrooms chopped 1/2 cup
Green capsicum 1/2 centimeter pieces 1 medium
Cucumber seeded, 1/2 centimeter pieces 1 medium
Onion 1 medium
Garlic 4 cloves
Fresh coriander leaves chopped 1/4 cup
Vegetable stock 3 cups
Salt to taste
Red chilli powder 1/2 teaspoon
Method
Step 1
Pressure-cook red kidney beans with onion and garlic till soft. Drain and reserve the cooking liquor. Mash the kidney beans lightly and set aside. Separate the coriander leaves from the stems.
Step 2
Discard the stems and reserve the leaves for garnishing. Mix lightly mashed kidney beans with the cooking liquor. Stir in pureed tomatoes and bring the mixture to a boil.
Step 3
Add carrot, French beans and vegetable stock or water. Continue to simmer till carrots are cooked. Stir in mushrooms, salt, red chilli powder and capsicum. Simmer for five minutes and add cucumber. Serve hot garnished with fresh coriander leaves.
Nutrition Info
Calories : 290 Kcal
Carbohydrates : 53.9 gm
Protein : 13.8 gm
Fat : 1.8 gm
Other : Fiber- 12.7gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
