Feb 20, 2009

Healthy Vegetable Soup

  • Kidney beans - 10
  • Pulses 
  • Water
  • Oil - 1 tsp
  • Onion - 1/4 of medium
  • broccoli - little 
  • carrot - as req
  • Beans - as req
  • Peas - as req
  • Corn - as req
  • Celery - as req
  • Garlic cloves - 1
  • salt
  • pepper pdr
  • dry oregano(opt)
  • Dry basil (opt)
  • Coriander leaves
  • Croutons(opt)


         Pre soak kidney beans and pulses overnight and then cook them till 90% done in salted water.

In a tsp of heated oil, add finely cut onion and saute till they change color. To this add carrot, peas, beans, corn, celery, broccoli very finely cut garlic cloves. Add salt, pepper, dry oregano(opt), dry basil(opt), grated parmesean cheese(opt) and req amount of water. Water should be added once the veggies are half cooked. 5 minutes before switching off the stove, add the cooked kidney beans and pulses. Sprinkle some finely cut coriander leaves.

Before serving adjust salt and pepper if req. You can also add some croutons if you want to spice up ur veggie soup.


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