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Mixed Bean Soup

Western.Chefs's picture
  Dried mung beans 3 Ounce (75 Gram)
  Aduki beans 3 Ounce (75 Gram)
  Dried black eyed beans 2 Ounce (50 Gram)
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Onion 1 Medium, peeled and chopped
  Celery stick 1 , chopped
  Carrot 1 , peeled and diced
  Vegetable stock 3⁄4 Pint (450 Milliliter)
  Tomato juice 3⁄4 Pint (450 Milliliter)
  Freshly ground black pepper To Taste
  Freshly chopped coriander 1 Tablespoon
  Low fat natural yogurt 4 Tablespoon
  Coriander sprigs 4 (For Garnish)
  Salt To Taste

Place mung, aduki and black-eyed beans in a large microwaveable bowl.
Cover with 1 pint/600 ml cold water.
Cover and cook on High for 15 mins.
Leave to cool.
Drain and rinse.
Pour 1/2 pint/300 ml boiling water over beans, cover and cook on High for 12 mins.
Leave to stand for 1 hr.
Drain if necessary.
Meanwhile, place oil in another bowl and heat on High for 30 secs.
Add garlic, onion, celery and carrot.
Cover and cook on High for 3-4 mins.
Add beans, stock, and tomato juice, then season and stir in coriander.
Cover and cook on Medium for 30 mins.
Pour into four bowls and top each with 1 tbsp natural yogurt.
Garnish with sprigs of coriander.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1145 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.7%

Saturated Fat 3.6 g18%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 1287.2 mg53.6%

Total Carbohydrates 192 g64.1%

Dietary Fiber 41.2 g164.6%

Sugars 35.3 g

Protein 61 g121.3%

Vitamin A 274.2% Vitamin C 165.6%

Calcium 47.5% Iron 104.3%

*Based on a 2000 Calorie diet

Mixed Bean Soup Recipe