The soup was tasty, filling and out of this world and my picky eaters enjoyed it. It was very easy to make and I used simple day to day ingredients. Loved having so many varieties of beans in one bowl along with veggies. It was also colorful and pretty . Have some bread on the side and you are good to go for a quick and easy weeknight dinner or you could omit the bread.

So now I have to explore different ways to use up the pack of beans. 15 bean adai is on the list followed by Chole. With Navaratri coming up I could use it to make a colorful sundal. Hmm .. the possibilities are endless. Now off to the soup.

Ingredients
1 cup dry beans
2 tsp olive oil
1 medium onion (about 1/2 cup chopped)
2 cloves garlic
2 tomatoes
Vegetables (Carrots, potato, capsicum)
Salt
Pepper

Notes
1. I have used only salt and pepper. Feel free to explore with different herbs.
2. You can soak the beans overnight or if you forget, do the quick soak. Add some hot water to the beans and in a couple of hours they are all plumped up.

Method
Soak the beans overnight. See how plump they are after soaking.

Pressure cook the beans for 3-4 whistles. (About 10 – 15 minutes)

Mash the beans with a ladle and keep aside.

Heat oil and add onions.

Add garlic.

Saute until onions and garlic are done.

Add the tomatoes.

Saute until tomatoes turn mushy.

Add the vegetables.

Next goes salt and pepper.

Add about 1/4 to 1/2 cup of water for the vegetables to cook.

The vegetables are done.

Add the mashed beans and about a cup of water.

Cook for about 10 – 15 minutes for the flavors to come together. Garnish with coriander leaves.

Hearty and healthy soup ready. We had it for dinner and even the kids enjoyed it.

Enjoy!