Curry Bean and Vegetable Soup
recipe

A delicious and nutritious curry bean and vegetable soup, perfect for any occasion.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients

- 1 eggplant
- 2 cups cooked white beans
- 1 small bag of mixed peas, corn, and bell pepper
- 1 large onion
- 1 cup thin pasta
- Water
- Oil
- Spices (such as curry powder, salt, and pepper)

Instructions

1. Peel and cube the eggplant. Sauté the eggplant in a bit of oil in a pan until soft.
2. Chop the onion and sauté it in a pot with oil until translucent.
3. Add the mixed peas, corn, and bell pepper to the pot and sauté for a moment.
4. Stir in the cooked white beans and sautéed eggplant.
5. Pour in enough water to cover the ingredients, then add curry powder, salt, and pepper to taste. Simmer for about 10 minutes.
6. Add the thin pasta and cook for an additional 5-7 minutes, until the pasta is tender.
7. Serve hot and enjoy!

Nutritional Information (per serving)

- Calories: 250 kcal
- Protein: 12 g
- Carbohydrates: 40 g
- Fat: 5 g
- Fiber: 10 g

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