Ingredients:
1. 4 to 5 tomatoes
2. 1/2 carrot
3. 1 cup navy beans presoaked and cooked
4. 1/2 cup chopped capsicums
5. 1/2 cup chopped onion
6. 1/4 cup chopped tomatoes
7. 1 tablespoon chopped garlic
8. 1 tablespoon butter or olive oil
9. 2 teaspoon sugar
10. 1/2 teaspoon red chilli powder
11. 1/2 tablespoon corn flour
12. 1/4 cup milk
13. Salt to taste
14. Tabasco sauce to taste
15. Grated cheese to garnish
Method:
1. For the stock chopped tomato and carrot and cook it in the pressure cooker.
2. After cool completely churn this mixture in food processor.
3. Then strain with a fine sieve.
4. Heat the oil or butter in pan; add the onions, garlic and capsicum.
5. Sauté for 2 to 3 minutes or until tender.
6. Add in the beans, tomato-carrot stock, salt, sugar and chili powder.
7. Simmer for 7 to 8 minutes over medium heat.
8. Mix the corn flour and milk and add to the soup.
9. Now add chopped tomato and cook for 2 minutes.
10. Garnish with grated cheese and tabasco sauce.
11. Serve hot.
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