Vegetable and Bean Soup (Low Cholesterol Recipe) Video by Tarla Dalal's Team

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An appetising combination of fresh veggies and protein-rich beans cooked in olive oil, which contains a blood cholesterol-lowering substance called 'squalene'. Antioxidants like 'quercetin' and 'selenium' found in onions protect the heart from free radical damage.

Recipe Description for Vegetable and Bean Soup

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings
Show me for servings

Ingredients

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

Method

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.

See step by step images of Vegetable and Bean Soup Recipe

RECIPE SOURCE : Low Cholesterol Recipes