Hearty Tomato Vegetable soup - Punjabi Recipe
11/2 cups water
1 tin tomato sauce( 15 oz/425 gms)
1 maggie vegetarian vegetable bouillon
1/2 cup corn
1/2 cup carrots
1/2 cup green beans
1/2 cup red kidney beans( rajma)
1 cup grated cheese (4 gms carb)
1 onion cut lengthwise
1 clove garlic
1/4 tsp black pepper
1/2 tsp crushed red pepper
2 sprigs coriander leaves
2 tsp butter
1 bay leaf
1. Boil the corn, carrots and green beans for 10 mins.
2. While the veggies are boiling, saute the onions, bay leaf and garlic in butter for 2 mins.
3. Add the rest of the ingredients (except 1/4 cup of cheese) and let it simmer for 10 mins.
4. Garnish with grated cheese and coriander leaves.
Sometimes when I make rajma, I set aside some for my soup.