Recipe - Ministorne soup

Recipe - Minestrone Soup with vegetables and awards

 

Summary:

Black beans have high level of protein, minerals and dietary fiber. The soluble fiber helps stabilize the blood sugar level and lower risk of heart disease.

Vegetable soup with pasta or sandwich is something, I cook regularly for dinners. I get my family to eat their veggies and protein in one meal. It helps them eat warm lunches/dinners during cold winter. Makes a very nutritious dinner with some salad or pasta in the side.

Thank you for all the awards showered.  I have been taking it easy as it is summer vacation for my kids and currently we are on vacation in LA. So will take a while to get back to the routine.

Ingredients:

 

• Black beans - 1/2 cup uncooked (1 cup canned or frozen)
• Onion - 1/4 cup
• Celery - 1/2 cup
• Bell pepper - 1/2 cup
• Yam - 1/2 cup
• Zucchini - 1/2 cup
• Green beans - 1/2 cup
• Tomato - 1 cup (1 large tomato)
• Spinach - 1/2 cup (frozen or any fresh greens)
• Garlic - 2 or 3 cloves (according to taste)
• Bay Leaf - 1 small
• Whole Cumin - 1/2 teaspoon
• Water - 4 cups
• Salt - 3/4 teaspoon
• Black Pepper - 1/4 teaspoon
• Ground Cumin - 1/2 teaspoon
• Butter/Ghee/Olive Oil - 1 teaspoon
• Lemon Juice - according to taste (optional)

Process

Preheat butter or olive oil in a soup pot or pressure cooker, splutter whole cumin seeds, add bay leaf.  Add finely cut onions, celery and garlic and stir till aromatic.
 
Add all the veggies, tomatoes, ground cumin, black pepper and salt.

Add 4 cups of water, spinach and cooked black beans/canned beans, bring to boil, lower heat and cover the dish, let it cook until cooked black beans are fully cooked with vegetables (20minutes).  Turn off the heat.

Add little lemon juice (optional).  Serve hot.

Preparation time 30 minutes
# Servings: 4 - 6