BEAN AND TOMATO SOUP

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

Ingredients:

• 1/2 cupblack beans, soaked
• 1 to 2bayleaves (tejpatta)
• 1/2 cuponions, sliced
• 1/4 cupchopped capsicum
• 1 tspgarlic, chopped
• 1 cup finely chopped tomatoes
• 1 tspoil
• salt and black pepper (kalimirch) powder to taste

Direction:

• Drain out all the water from the beans and add 2 cups of fresh water, salt and bay leaves and pressure
• Heat the oil in a non-stick pan and sauté the onions for a few minutes till they are translucent.
• Add the capsicum and garlic and sauté for a few more seconds.
• Add the tomatoes and cook for a few minutes over a slow flame till they soften.
• Add the beans along with the liquid in which they were cooked and bring to a boil.
• Simmer for 5 to 7 minutes and season with salt, if required, and pepper.
• Serve hot.

You can use any choice of beans instead of the black beans. Use rajma, chawli beans etc.