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Tomato, Cabbage and Bean Soup


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Wholesome and filling, this soup will soon become your family favourite.

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Preparation Time: 
Cooking Time: 
Serves 6 to 8.
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For the stock
3 onions
3 potatoes
3 large tomato

For the topping
1 chopped onion
1/2 cup chopped cabbage
2 tomatoes, chopped
1 small can (225 gms) baked beans
2 tbsp oil
salt and black pepper (kalimirch) powder to taste


    For the stock

    1. Cut the vegetables into big pieces.
    2. Add 6 to 7 teacups of water and cook in a pressure cooker.
    3. When cooked, sieve and take out the stock.

    How to proceed

    1. Heat the oil and fry the onion for 1 minute.
    2. Add the cabbage and fry again for 1 minute.
    3. Add the stock and boil for 10 minutes.
    4. Add the tomatoes and baked beans and boil again for 10 minutes.
    5. Add salt and pepper. If you like, top with tulsi leaves.
    6. Serve hot.
    1 review received for Tomato, Cabbage and Bean Soup

    The most Helpful Favourable review

     Reviewed By
    Big FoodieMarch 12, 2013

    Cabbage, tomato and baked beams cooked in a vegetable stock.

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    Helpful reviews for this recipe
    Reviewed March 12, 2013by Big Foodie

    Cabbage, tomato and baked beams cooked in a vegetable stock.

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