A hearty soup that's so easy to make. We had this for dinner and needed nothing else to go along with it. But if you really need something, I'd suggest you go with some garlic bread, it won't disappoint.
Ingredients:
2 Cloves of garlic
1 Onion
2 tbsp Celery
1 Carrot
1/2 cup of shredded Cabbage
1/4th cup Bean Sprouts
Puree of 2 tomatoes
1/4 cup of Soaked Kidney beans
1/4 cup pasta of your choice
Salt to taste
Stock Cubes
Water as required.
Method:
In a pan add all the veggies and cook them with a little bit of oil till the onions start sweating. This adds a lot of flavour to your soup. Don't let the veggies catch any colour. It is important to cook them on medium-low heat.
In a pressure cooker, add soaked beans and pasta along with water and salt. Cook it for 3-4 whistles depending on the size of your beans. The ones I used were relatively small, so they didn't take that long.
Once the onions are soft, add in the tomato puree and cook till it deepens in colour. as you cook tomatoes, they will turn into a deeper shade of red.
Then add water and your stock cubes. I added one veg and one chicken, you could use any stock cube of your choice.
Let this simmer for at least 15 mins. Once the beans are done, add in everything from the cooker including all that salty water.
Once the soup has been simmering for a while and the veggies are nice and tender, turn off the flame and let the soup rest for at least 10 minutes before serving. This will give the veggies a chance to give out their flavour into the broth.