Bean and tomato soup

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe, Starter | Tags: , , |

Protein from black beans as well antioxidants, vitamin A from tomatoes and vitamn C from capsicum, all together work towards maintaining the cells and the lining of the arteries in good health.

Cooking Time : 30 mins.
Preparation Time : 5 mins.

Serves 4.

½ cup black beans, soaked
1 to 2 bay leaves
½ cup onions, sliced
¼ cup capsicum, chopped
1 teaspoon garlic, chopped
1 cup tomatoes, finely chopped
1 teaspoon oil
salt and pepper to taste
1. Drain out all the water from the beans and add 2 cups of fresh water, salt and bay leaves and pressure cook for 2 to 3 whistles till they are soft. Remove the bay leaves and discard.
2. Heat the oil in a non-stick pan and sauté the onions for a few minutes till they are translucent.
3. Add the capsicum and garlic and sauté for a few more seconds.
4. Add the tomatoes and cook for a few minutes over a slow flame till they soften.
5. Add the beans along with the liquid in which they were cooked and bring to a boil.
6. Simmer for 5 to 7 minutes and season with salt, if required, and pepper.
7. Serve hot.
You can use any choice of beans instead of the black beans. Use rajma, chawli beans etc.

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