As we all are staying home and are less active, I prepared tomato soup with beans. Beans are highly nutritious, boosting energy for the rest of the day.

Ingredients:

• 2 cups dried beans
• 4 fresh tomatoes, large size
• 1 can (15 ounces) tomatoes sauce
• 1 red onion, small size, finely chopped
• 1 stock chicken or vegetable cube
• 2-3 cloves of garlic, crushed
• ½ cup parsley, finely chopped
• 1 tablespoon, light sour cream
• 2 fresh green chili, small size
• ½ teaspoon turmeric powder
• 1 teaspoon paprika powder
• 1 teaspoon black pepper, crushed
• 1 tablespoon honey
• 1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander, and 2 teaspoons crushed red chili flakes; combine and roast on low flame, then grind into a powdered form)
• 1 tablespoon olive oil
• Salt according to taste

Method:

Wash and rinse the beans, then soak them in salted water for 4-6 hours. Then drain the beans and transfer them into a saucepan (or pressure cooker). Add enough water in the saucepan to cover the beans (about 2-3 inches). If using a pressure cooker, then use less water (about 1-2 inches). Bring to a boil, then reduce heat, and cook 30-45 minutes till the beans get tender. Set aside.

Heat a large saucepan and add oil over medium heat. Then add chopped onions and garlic. Cook till they get fragrant. Add turmeric powder, chicken cube, parsley, paprika powder, tomatoes, and salt. Ensure that the tomatoes are thoroughly cooked, then mash with a spoon. Add roasted combination powder, tomatoes sauce, and green chili. Stir rapidly and cook for another 5 minutes. Blend the mixture to make a smooth sauce.

Heat the large saucepan over medium heat, then add smooth tomato sauce. Combine boiled beans, sour cream, honey, and black pepper, and cook for an additional 5-10 minutes.  Turn off the heat, adjust the salt, and serve warm.