Veggie in Disguise Recipes

Red Beans Soup

Ingredients

100 g (8 tablespoons) red beans, washed
50 g (1 piece) dried persimmon*, bought from China town (optional)
30 g (2 tablespoons) sugar
800 mL (3 1/5 cups) boiled water


Method

1. Pour boiled water, red beans and dried persimmon into a slow cooker or a large pot.
2. Cook for 2 hours on HIGH (for slow cooker), or until red beans are soft.
3. Add in sugar and stir until completely dissolved.
4. Serve hot or chilled.


Nutritional Content per Serving

calorie = 142 kcal
fat = 0.2 g
protein = 4.0 g
calcium = 26 mg
iron = 1.2 mg

 

 

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