Surekha Sadana
Holistic Health Coach
Nutrition | Lifestyle | Inner work
hello@surekhasadana.com

 

Mexican chilly bean soup

Author Surekha Sadana
Protein rich , No artificial colour & No oil
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Calories 125 kcal

Ingredients
  

️Ingredients

  • 1/4 cup Cooked kidney beans 
  • 1/4 Bell pepper -2 type chopped 
  • 1 Spring onion chopped 
  • 1 clove Big Garlic/2 small 
  • 1 tbsp Basil chopped 
  • 1 tbsp Coriander chopped 
  • 2-3 slices Beet root 

Spices

  • Salt, black pepper and red chilly powder. 

Method

    Preparation

    • Chop all the vegetables.
    • *Overnight soak the kidney beans and cook in the morning for 1hour.

    Cooking

      Dry roast the garlic 

      • Add tomato paste and the beet root slices cook for 5 minutes.
      • Now add rest of the chopped vegetables and kidney beans. 
      • Add spices and mix. 
      • Cook for another 4-5 minutes. 
      • Take out the beetroot and 
      • Garnish with the chopped coriander.

      Beetroot is only to give bright red colour to the soup. 

        Calories - 2 soup bowls

        • 3 medium Tomatoes-60 cal 
        • 1/4 cup Cooked kidney beans -45 cal
        • Rest of the vegetables -20cal