Kidney Bean Soup Recipe
Ingredients
| Red kidney beans | 1⁄4 Cup (4 tbs) | |
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (15 gm) | |
| Tomatoes | 1 1⁄2 Cup (24 tbs), chopped | |
| Chilli powder | 1⁄2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Oil | 1 1⁄2 Teaspoon | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 61 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.4%
Saturated Fat 0.21 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 73.6 mg3.1%
Total Carbohydrates 10 g3.4%
Dietary Fiber 2.4 g9.5%
Sugars 2.6 g
Protein 3 g5.3%
Vitamin A 10.4% Vitamin C 16.3%
Calcium 2.3% Iron 4.4%
*Based on a 2000 Calorie diet
Directions
Next day, drain thoroughly.
Heat oil, add onions and garlic, and fry for 1 minute.
Add tomatoes, chilli powder and salt and fry again for 1 minute.
Add beans and 6 cups of water and cook in a pressure cooker till done.
Cool to room temperature and blend in a blender to get a smooth puree.
Do not strain.
Add the lemon juice.
Serve hot with tomatoes, spring onions, capsicum and yellow peppers.
Chef
