️Ingredients

• 1/4 cup Cooked kidney beans 
• 1/4 Bell pepper -2 type chopped 
• 1 Spring onion chopped 
• 1 clove Big Garlic/2 small 
• 1 tbsp Basil chopped 
• 1 tbsp Coriander chopped 
• 2-3 slices Beet root 

Spices

• Salt, black pepper and red chilly powder. 

Method

Preparation

• Chop all the vegetables.
• *Overnight soak the kidney beans and cook in the morning for 1hour.

Cooking

Dry roast the garlic 

• Add tomato paste and the beet root slices cook for 5 minutes.
• Now add rest of the chopped vegetables and kidney beans. 
• Add spices and mix. 
• Cook for another 4-5 minutes. 
• Take out the beetroot and 
• Garnish with the chopped coriander.

Beetroot is only to give bright red colour to the soup. 

Calories - 2 soup bowls

• 3 medium Tomatoes-60 cal 
• 1/4 cup Cooked kidney beans -45 cal
• Rest of the vegetables -20cal