Vegetable soup with beans
An easy, nourishing soup with plenty of vegetables. The mixture of beans and pasta will deliver your body essential amino acids. Legumes and grains together, when eating vegetarian dishes, optimize your protein intake.
Ingredients
- 200 g cooked beans
- 100 g Potatoes
- 100 g Carrots
- 100 g green Celery
- 100 g Onion
- 200 g fresh tomatoes (alternative can tomatoes)
- 80 g pasta
- 1 L water
- 2 tbsp ghee
- 2 tsp cumin seeds(powder is also ok)
- 1 tsp fennel seeds
- 1 tsp paprika powder
- 4 bay leaves
- Celery leaves, fresh thyme/ parsley
Instructions
- If you cook your own beans, start with soaking them overnight or longer (up to 24 hours). This step will not only reduce the cooking time, but also lectins amount. Lectins are natural component in legumes, but can create inflammation and reduce nutrient intake in your digestive system.
- Peel, wash and cut your vegetables. In a pan, heat the ghee, add the chopped onion and carrots. When soft, add spices and let them roast for 30-60 second, or until the flavors start to unfold.
- Add celery, potatoes and let them simmer on a medium heat for 10 minutes.
- Add the pasta, cooked beans, chopped tomatoes and let them cook until pasta is ready.
- Turn off the heat and add fresh herbs. Thyme is a perfect choice for dishes with beans, but parsley, celery leaves are also great for flavor.
Video
Notes
The caloric value was calculated per serving.
Recommendations for doshas:
Vata: Beans increase Vata energy. If there is a state of Vata imbalance is better to replace them with mungo beans or red lentils. Adding ginger, cumin will bring heat in the digestive process and improve the overall well-being.
Pitta: is a good meal for a Pita constitution
Kapha: reduce tomato and replace pasta with barley, for instance. Alternative to wheat pasta, you can use, for example, gluten-free corn pasta.