Vegetable Bean Soup

It is a comforting, colourful dish that is a complete meal in itself. The delicious, stewy soup is packed with plant-based proteins and tons of essential vitamins. The flavours of cumin, black pepper and coriander raise it to a different level altogether.

This recipe serves 2-3
Ingredients:

• ½ cup sliced carrots
• ½ cup thinly sliced zucchini
• ¾ cup chopped onion
• ½ cup chopped sweet red pepper
• 1 teaspoon of olive oil
• 2cup vegetable broth (soup)
• ½ cup soaked and steamed kidney beans and chick pea
• ½ cup stewed tomatoes or cut up in cubes
• 1 tbs. sweet corns
• 1 teaspoons ground cumin
• ¼ teaspoon black pepper
• Salt as per taste
• 2 tablespoons minced fresh coriander

Method:

1. In a large saucepan, sauté the carrots, zucchini, onion, tomatoes, corns and red pepper in oil until crisp-tender. Add the broth, kidney beans as well as the chick peas, cumin, salt, black pepper and bring to a boil.
2. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender, stirring occasionally. Stir in coriander.
3. Serve hot.