Bokchoy N Flagelot Beans, Tomato Soup

Bok Choy, famous chinese cabbage which gets easily cooked and  used usually for stir fries also served with rice with soyasauce,Important health benefits that have been associated with consuming bok choy include its abilities to aid in healthy digestion. It is high in vitamin A, vitamin C, beta-carotene, calcium and dietary fiber. The leafy vegetable is lowfat, low calorie, and low carb, and also contains potassium and vitamin B6. Some of the vitamins found in bok choy are also powerful antioxidants, making this tasty cabbage an extremely healthy treat..Bok choy is also an excellent source of folic acid, and can also contain other healthful nutrients like iron...i wanted to try them as soup with my already soaked n freezed flagelot beans..sterday its was rainy n am suffering from cold..i felt like having some hot steaming soup with some vegetables and with flagelot beans..i prepared this soup with bokchoy, carrots, corn kernels n flagelot beans cooked in fresh tomato puree with few spice powder, really a nourishing soup for cold weather..This Delicious soup goes to My Legume Love Affair - Eight Helping event by Susan of The Well-Seasoned Cook...

1cup Bokchoy (chopped)
1/2cup Carrot pieces
1/4cup Cornkernels
1/4cup Flagelot Beans (cooked)
1no Onion (chopped)
3nos Tomatoes
1/4tsp Cumin seed powder
1/4tsp Nutmeg powder
1/2tsp Pepper powder
Salt
2tsp Olive oil

Grind the tomatoes as puree and keep aside, heat the olive oil n saute the chopped onion until they turns transculent, add the carrot pieces, flagelot beans and corn kernels, stir everything for few minutes, add the chopped bok choy n just toss for a while, dont let them to shrink..add the grounded tomato puree with enough salt, pepper powder, cumin seed powder and nutmeg powder..n bring them to boil, can add water to the tomato puree as per ur need..keep the flame in simmer n cook until the veggies get well cooked..

Serve hot with toasted bread slices!!!