Beans And Vegetable Soup

Ingredients

• 1/3 cup red kidney beans soaked
• 2 medium tomatoes, pureed
• 1 medium carrot, cut into ½ centimeter cubes
• 10-15 French beans, cut into ½ centimeter pieces
• 1/2 cup fresh button mushrooms chopped
• 1 medium green capsicum, cut into ½ centimeter pieces
• 1 medium cucumber seeded, cut into ½ centimeter pieces
• 1 medium onion
• 4 garlic cloves
• 1/4 cup fresh coriander leaves, chopped
• 3 cups vegetable stock
• Salt to taste
• 1/2 teaspoon red chilli powder

Method

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.
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.
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