Red Bean Chickpea Corn Sweet Potato Soup
Beans themselves are low in fat and contain no cholesterol, which can help reduce the risk of cardiovascular disease. Beans are a great source of plant protein and are low in sodium. Beans are high in potassium and are also a good source of iron. Beans are often viewed as a high-fiber food, essential for maintaining digestive health.
I usually don’t have to go to work on Saturdays and Sundays. On weekend afternoons, Usually I will take some time to prepare a bowl of mung bean or red bean soup for myself. This time I prepared red bean chickpea corn sweet potato soup.
To improve the nutritional value of this meal, add chopped bitter gourd that has been steamed for 4 minutes after the Red Bean Chickpea Corn Sweet Potato Soup has cooled if needed.
Red Bean Chickpea Corn Sweet Potato Soup
Beans themselves are low in fat and contain no cholesterol, which can help reduce the risk of cardiovascular disease. Beans are a great source of plant protein and are low in sodium. Beans are high in potassium and are also a good source of iron. Beans are often viewed as a high-fiber food, essential for maintaining digestive health.
I usually don’t have to go to work on Saturdays and Sundays. On weekend afternoons, Usually I will take some time to prepare a bowl of mung bean or red bean soup for myself. This time I prepared red bean chickpea corn sweet potato soup.
To improve the nutritional value of this meal, add chopped bitter gourd that has been steamed for 4 minutes after the Red Bean Chickpea Corn Sweet Potato Soup has cooled if needed.
Open in Cookpad AppSteps
- 1
Wash the red beans and chickpeas with tap water in the morning, then soak them in filtered tap water for 3 hours.
- 2
After 3 hours, drain the soaked red beans and chickpeas, wash and drain, put them in a ceramic pot, add 1200ml of filtered tap water, then dry the bottom of the pot and put it on the infrared ceramic hob.
- 3
The electric power is set at 2000W, the timer is set for 50 minutes, and the pot is covered.
- 4
Put the sliced sweet potatoes and fresh corn into the steamer, and steam on the induction cooker for 15 minutes. To avoid overcooking the corn, use bamboo chopsticks to take out the corn after 10 minutes, put it into a porcelain bowl and let it cool naturally.
- 5
After 50 minutes, pour the cooked sliced sweet potatoes into the ceramic pot and break them up with bamboo chopsticks. Then use a serrated wavy edge stainless steel knife to cut out the corn kernels, add them to the ceramic pot and mix them evenly, then put them on a porcelain bowl, and ready to eat after cooling down.
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