bean soup

One of my favorite soups is a vegetable soup – packed with leeks, carrots, onions, beans, and hearty greens in a vegetable broth. Instead of payin for packed ready made soups , I found a way to recreate it at home. Pureeing some of the beans gives it a creamy texture without much added fat, and cooking the rind from the Parmesan cheese provides a savory, salty flavor. In the cold winter months, put this in the crockpot in the morning and it will be ready by dinnertime.

Ingredients

3 large carrots, diced
1  onion, diced
3 stalks celery/ cilantro/ dhaniya, diced
3 leeks/ palak , well-cleaned and chopped
2 cloves garlic, minced
3-4 inch Parmesan cheese grind (optional)
2 cups water
1½ tsp. salt-free Italian blend seasoning (or oregano, basil, parsley, and rosemary to taste)
1/2 tsp. ground  pepper
1  diced tomatoes
white/ black  beans , drained and rinsed, (boiled and keep the stock)

Preparation

(boil the rajma/ beans before hand , add just salt while boiling)

  1. Place first all the  ingredients in crockpot / pressure cookeer , adding more water if needed to cover the vegetables by about 2 inches.
  2. Cook on low for 20 mins, without removing the lid.
  3. Take ½ cup of beans and mash it (optional)
  4. open the pressure cooker,  stir in diced tomatoes . Cover and cook an additional 10 minutes, until the kale wilts.
  5. while serving or in the pressure cooker , stir in grated Parmesan cheese, and season with additional salt and pepper as desired

 

Some might say “yeh toh rajma ki sabhi hai”

Dear ones in rajma preparation we fry the onion and other spices, plus the water quantity in a soup is  more compared to rajma sabji.

the idea is to eat low spice, no fried and boiled stuff  (so as the nutrition in the veggies or pulses are not destroyed).

SOUPS are filling and good for health whether you are on diet or just want to have a good health.

IMG_5325 bean vegetable salad ready

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