Recipe Details



12 Dec 2019 907 Views

This vibrant soup has a satisfying, long-simmered taste, and it’s loaded with cancer-combating lycopene. Roasting the peppers, onions and garlic intensifies their flavor. A delicious, creamy textured soup without the cream. The secret is in the beans! The recipe can be doubled easily; refrigerate or freeze half for another time. Serve this soup hot or cold with some chopped coriander leaves.



  1. Heat the pan and brush it with ¼ tsp of oil for roasting the bell pepper.
  2. Once the bell pepper gets roasted peel the skin and discard & keep it aside.
  3. On a medium high flame heat the remaining oil in a deep soup pan saute the chopped onions and garlic till gets translucent.
  4. Now add the roasted bell pepper and saute for 2-3 minutes.
  5. Add the vegetable broth, soaked beans cover and cook for 10 to 15 minutes till the beans gets soft or cooked.
  6. With the help of a blender make puree of all the ingredients and transfer it again in the soup pan, add salt and black pepper powder stir well and simmer for 5 minutes on a medium low heat.
  7. Off the flame, garnish it with coriander leaves & serve the hot soup with salads and enjoy..!!!


  • Red Bell pepper – 50 gms (deseeded slicely chopped)
  • Mixed beans – 15 gms(soaked overnight)
  • Onion – 25 gms (chopped)
  • Oil – 1 tsp
  • Garlic – 1 clove (minced)
  • Vegetable broth – 200 ml
  • Black pepper powder – 2 pinch
  • Coriander leaves – ½ tsp
  • Salt – as per taste.

Nutritive Value

ENERGY: 150 Kcals.


PROTEINS: 7.75 gms

FATS: 6.75 gms

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