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.