Vegetable and Bean Soup

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Chicken and Apricot Stew, Best Smoked Fish and Kale Soup, Easy Klong Talay (Sour and Spicy Seafood Soup)

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4

Ingredients

  • 1 tin (450 g) - baked beans
  • 1 cup - beans sprouts
  • 1/2 cup - Tomato puree
  • 1/2 cup - baby corn, sliced
  • 1/2 cup - capsicum, chopped
  • 1/2 cup - cabbage, chopped
  • 1/2 cup - onion, chopped
  • 4 to 5 - dried black Mushrooms
  • 2 tbsp - Butter
  • 2 tsp - garlic, minced
  • 1 tsp - cumin powder
  • 1 tsp - black pepper powder
  • 1.5 litre water or vegetable stock
  • 2 to 3 stalks - celery, chopped
  • 1 tsp - hot chilli sauce or to taste
  • Coriander leaves to garnish
  • salt to taste

How to Make Vegetable and Bean Soup

  • Blend the contents of baked bean can till smooth.
  • Soak dried mushrooms in hot water for 15-20 minutes.
  • Drain, discard the stalks and slice the mushroom caps finely.
  • Heat the butter in a deep pan.
  • Add garlic and onion. Stir fry till fragrant.
  • Add cumin and pepper powder. Fry for few seconds.
  • Add water or stock, celery and all the vegetables.
  • Add sliced mushrooms and salt.
  • Simmer till the vegetables are cooked.
  • Add the blended baked beans, chilli sauce and tomato puree.
  • Simmer for 2-3 minutes.
  • Serve hot garnished with coriander leaves.