Ingredients
150 gm canned black beans
2 tbps tomato puree
100 gm button mushrooms
2 tomatoes, chopped
2 onion, chopped
1 tsp garlic, finely chopped
2 tbps olive oil
1 tsp black pepper
1 lt vegetable stock
100 gm french beans, chopped
Sea salt to taste
1 tbps parsley, finely minced
Method
Heat olive oil in a heavy bottomed pan and add chopped onions, garlic, mushrooms, tomatoes and sautee for one minute on medium flame.
Now add the canned black beans and tomato puree along with the vegetable stock and let it cook on medium flame for 10 minutes.
Season the soup with sea salt, black pepper and lemon juice.
Now let it simmer for another five minutes and finish it with a garnish of finely chopped parsley leaves.
Serve hot with ragi crisps!