Bean Soup ( Pregnancy Recipe)

Bean Soup ( Pregnancy Recipe)

A rich soup that is low in calories but high in carbohydrates, fibre and iron. Puréed beans give this soup a smooth rich consistency without the addition of thickeners like flour, milk, cream etc. This satisfying soup will agree well with you even if you are suffering from nausea.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

3/4 cup kashmiri rajma (kideny beans)
1/2 cup chopped onions
2 cups chopped tomatoes
1 tsp finely chopped garlic (lehsun)
1/2 tsp chilli powder
1 tsp lemon juice
1 tbsp oil
salt to taste

For Servingfinely chopped tomato
sliced spring onions
chopped coriander (dhania)
tabasco sauce

Method

1. Soak the beans overnight. Drain thoroughly.
2. Heat the oil, add the onions and fry for 1 minute. Add the tomatoes, garlic, chilli powder and salt and sauté for 1 more minute.
3. Add the beans and 3 cups of water and pressure cook till they are soft. Blend in a blender.
4. Do not strain. Add the lemon juice and mix well.
5. Serve hot topped with tomatoes, onions, coriander and tabasco sauce.

Handy tip :

1. If using red rajma (kidney beans), then add 6 cups of water instead of 3 cups at step no. 3.

Nutrient values per serving

Amt	Energy	Protein	CHO	Fat	Vit A	Vit C	Calcium	Iron	F. Acid	Fibre
129 gm	157 kcal	7.4 gm	22.0 gm	4.3 gm	307.5 mcg	23.9 mg	120.4 mg	2.0 mg	24.4 mcg	2.1 gm