Vegan Bean & Veggie Soup is very flavourful, hearty and savoury meal full of healthy nutrients made from scratch. You can use any leftover veggies as you like. I am using celery, tomato and garlic along with three types of beans to add that tangy spicy flavour. This soup can another version of homemade chilli that you can cook in a few steps with minimal preparation. The only preparation in advance you need is soaking up the beans overnight. Let’s get started.
Equipment
- pressure cooker
- sauce pan
Ingredients
- 1/2 cup chickpeas
- 1/2 cup rajma beans
- 1/2 cup red beans
- 3 large tomatoes
- 1/2 cup corn kernels
- 1/2 cup grated beetroot
- 1 large celery stick minced
- 1 tsp cumin seeds
- 4 cloves garlic minced
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 chicken/vegetable stock cube
- 2 tsp butter
- Salt to taste
Instructions
- Wash and soak all the beans (mixed together) overnight or for 6-8 hours.
- Boil the beans in pressure cooker in medium/low flame for 1 hour in salt (1 tsp) water.
- Meanwhile remove inedible portions of tomatoes, blanch them in water or microwave for 4-5 minutes, remove skin and grind into puree.
- Heat butter in a pan and add cumin seeds to it.
- Add corn kernels, minced celery and stir for a minute, now add red chilli powder and turmeric powder and mix well.
- Add grated beetroot to the pan and cook for 2-3 minutes as it gets soft.
- Then add tomato puree with some salt, mix well, cover and cook until the mixture starts boiling.
- Add boiled beans and 2 glasses of water, break the stock cube over it and mix well. Cover and cook in low flame for 15 mins, let it boil.
- Turn off the heat and serve hot.