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Butter Bean Soup

butter bean soup recipe | butter bean vegetable soup | vaal soup | healthy field beans Indian soup | with 25 amazing images.

butter bean soup is a simple and filling Indian soup. Learn how to make healthy field beans Indian soup.

butter bean soup butter bean soup is a hearty and flavorful soup made with butter beans (also known as vaal, field beans, rangoon na vaal), vegetables, and vegetable stock. It is a popular dish in many cuisines around the world, and there are many different variations of the recipe.

butter bean soup with lots of vegetables like carrots, cabbage, tomatoes, and celery is a hearty and satisfying one-dish vegetarian meal. It is packed with nutrients and flavor, making it a healthy and delicious option for lunch or dinner.

The combination of vegetables in this butter bean vegetable soup creates a complex and flavorful broth. The carrots add sweetness, the cabbage adds a bit of earthiness, the tomatoes add acidity and brightness, and the celery adds a subtle onion-like flavor. The butter beans themselves have a mild, nutty flavor that complements the vegetables well.

To make butter bean soup , heat the olive oil in a deep kadhai, add the bay leaves, garlic, onions and sauté on a medium flame for 2 minutes. Add the celery and sauté on a medium flame for 1 minute.
Add the cabbage, tomatoes, carrots, 3 cups of vegetable stock or hot water, salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the beans, tomato purée, pepper and mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve butter bean soup hot with toasted multigrain bread.

butter bean soup is rich in folic acid, phosphorus, Dietary fibre, vitamin B1, iron, protein and Vitamin B2.

Pro tips for butter bean soup . 1. Add 3 cups of vegetable stock or hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to. 2. Add 1 1/4th cup soaked and boiled vaal (field beans/ butter beans). Vaal is a storehouse of protein and fibre. The duo of these nutrients makes you feel full for longer, helping cut unnecessary food intake and weight gain. Beans also appear to have a blood sugar normalizing effect, and may be of benefit to diabetics. 3. Olive oil used is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 4. You can make your vegetable stock the previous day.

Enjoy butter bean soup recipe | butter bean vegetable soup | vaal soup | healthy field beans Indian soup | with step by step photos.

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Butter Bean Soup recipe - How to make Butter Bean Soup

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Method

Butter bean soup
    Butter bean soup
  1. To make butter bean soup , heat the olive oil in a deep kadhai, add the bay leaves, garlic, onions and sauté on a medium flame for 2 minutes.
  2. Add the celery and sauté on a medium flame for 1 minute.
  3. Add the cabbage, tomatoes, carrots, 3 cups of vegetable stock or hot water, salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Add the beans, tomato purée, pepper and mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Serve butter bean soup hot with toasted multigrain bread.

Butter Bean and Vegetable Soup Video by Tarla Dalal

Butter Bean Soup recipe with step by step photos

like butter bean soup
  1. like butter bean soup recipe | butter bean vegetable soup | vaal soup | healthy field beans Indian soup | then see our Indian soup recipes and some recipes we love.

what is butter bean soup made of ?
  1. what is butter bean soup made of ? See below image of list of ingredients for butter bean soup.

soaking butter beans
  1. This is what rangoon na vaal looks like. 
  2. Clean and cover with enough water to soak. We have used 1/2 cup ranggon na vaal which we will soak to get 1 1/4th  cup of soaked vaal. 
     
  3. Cover and soak in water for 8 hours or overnight. 
     
  4. This is what the vaal looks like after soaking. 
     
  5. Drain.
  6. Put the broad field beans in a pressure cooker. 
  7. Cover with enough water. We used 2 cups of water. 
  8. Add salt to taste. We added 1/8 tsp salt. 
  9. Pressure cook for 3 whistles. 
  10. Cool and open the lid. 
     
  11. Drain.
  12. Your soaked and cooked rangoon na vaal ( broad field beans ) are ready to use in the healthy Indian salad. 

benefits for butter beans

    making butter bean soup
    1. To make butter bean soup recipe | butter bean vegetable soup | vaal soup | healthy field beans Indian soup | heat 1 tbsp olive oil in a deep kadhai. Olive oil is a strong antioxidant and good for heart. Also it has anti inflammation properties. This is one of the healthiest oil you can opt for.
    2. Add 2 bay leaves (tejpatta).
    3. Add 2 tsp finely chopped garlic (lehsun). Garlic has a strong, pungent flavor that adds depth and complexity to the soup. It also complements the earthy flavor of butter beans.  Garlic helps lower cholesterol and lowering blood pressure. Garlic is also alleged to help regulate blood glucose levels for diabetics. 
    4. Add 1/2 cup onion cubes. Onions release a wonderful aroma when cooked, which makes the soup more inviting. The quercetin in Onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions act as a blood thinner and prevents blood clotting too.
    5. Sauté on a medium flame for 2 minutes.
    6. Add 2 tbsp roughly chopped celery (ajmoda). Celery adds a bit of crunch to the soup. Celery helps reduce the total blood cholesterol and triglyceride levels, thus reducing the clogging of arteries and chances of stroke. 
    7. Sauté on a medium flame for 30 seconds.
    8. Add 1/2 cup shredded cabbage.
    9. Add 3/4 cup finely chopped tomatoes. Tomatoes add a bright and acidic flavor to the soup. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in Vitamin C, good for heart.  
    10. Add 1/2 cup blanched carrot cubes. Carrots add a slightly sweet and earthy flavor to the soup. Carrot is great for the eyes.They relieve constipation, lower blood pressure, have fibre and lower cholesterol. 
    11. Add 3 cups of vegetable stock or  hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to.
    12. Add salt to taste. We added 3/4th tsp salt. Salt brings out natural flavours and makes foods more palatable. Too much of it can ruin the food and your health. So, use only the right amount.
    13. Mix well.
    14. cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
    15. Add 1 1/4th cup soaked and boiled vaal (field beans/ butter beans). Vaal is a storehouse of protein and fibre. The duo of these nutrients makes you feel full for longer, helping cut unnecessary food intake and weight gain. Beans also appear to have a blood sugar normalizing effect, and may be of benefit to diabetics.
    16. Add 2 tbsp tomato puree. Tomato puree adds a rich, savoury flavor to butter bean soup. It also helps to balance out the sweetness of the butter beans and the acidity of the broth. Tomato puree gives butter bean soup a vibrant orange-red color. See how to make tomato puree.
    17. Add freshly ground black pepper to taste.
    18. Mix well.
    19. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
    20. Serve butter bean soup | butter bean vegetable soup | vaal soup | healthy field beans Indian soup | hot with toasted multigrain bread.

    pro tips for butter bean soup
    1. To make butter bean soup, heat 1 tbsp olive oil in a deep kadhai. Olive oil is a strong antioxidant and good for heart. Also it has anti inflammation properties. This is one of the healthiest oil you can opt for.
    2. Add 1/2 cup onion cubes. Onions release a wonderful aroma when cooked, which makes the soup more inviting. The quercetin in Onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions act as a blood thinner and prevents blood clotting too.
    3. Add 2 tbsp roughly chopped celery (ajmoda). Celery adds a bit of crunch to the soup. Celery helps reduce the total blood cholesterol and triglyceride levels, thus reducing the clogging of arteries and chances of stroke. 
    4. Add 3/4 cup finely chopped tomatoes. Tomatoes add a bright and acidic flavor to the soup. Tomatoes are extremely rich source of Lycopene. Tomatoes are a powerful antioxidant, super rich in Vitamin C, good for heart.  
    5. Add 3 cups of vegetable stock or  hot water. For better taste use vegetable stock or if in hurry then use stock cubes. Homemade vegetable stock has a neutral flavour and desirable consistency that make it very versatile. It adds exciting flavours and aroma to the dish it is added to.
    6. Add 1 1/4th cup soaked and boiled vaal (field beans/ butter beans). Vaal is a storehouse of protein and fibre. The duo of these nutrients makes you feel full for longer, helping cut unnecessary food intake and weight gain. Beans also appear to have a blood sugar normalizing effect, and may be of benefit to diabetics.

    benefits of butter bean soup
    1. Butter Bean Soup is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). 
      1. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ). % of RDA.
      2. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. % of RDA.
      3. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. % of RDA.
      4. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, Sesame seeds, Garden cress seeds (halim), Capsicum, Wheat flour, Chana dal, moong, walnuts, masoor dal, brown rice, jowar, bajra. % of RDA.
      5. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). % of RDA.
      6. Iron : Iron is essential in the chemical reactions that produce energy from foods. Eat more greens and garden cress seeds to prevent you from being anaemic. Here are the top 7 sources of iron rich foods.  % of RDA. 
      7. Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). % of RDA.
      8. Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. % of RDA.

    Accompaniments

    Garlic Basil Ravioli with Alfredo Sauce 
    Pizzelle with Mozzarella and Olives 
    Roasted Bell Pepper Crostini 
    Spring Onion and Red Capsicum Pasta 

    Nutrient values (Abbrv) per serving
    Energy193 cal
    Protein10.1 g
    Carbohydrates29 g
    Fiber11.1 g
    Fat4.5 g
    Cholesterol0 mg
    Sodium42.8 mg

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