Kidney Beans soup

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Kidney Beans soup


Soups are something you can have all year long and any time of the day. The best part is the unbelievable variety. Right from rich warm soups for cold wintery nights to light soups that match bright sunny days – there is a soup for every mood, occasion and season.This savoury soup meets your iron and protein requirement through the tasty rajma in a perfect way. On the other hand, the vitamin C from the tomatoes and lemon juice helps in the absorption of iron during digestion.

Cooking Time

Preparation Time :6 Hr 0 Min

Cook Time : 50 Min

Total Time : 6 Hr 50 Min


Serves : 5
  • 5-6 nos kidney beans soaked for 5-6 hours

  • 1 tbsp garlic minced

  • 1 nos onion chopped

  • 3 nos tomatoes chopped

  • 1 tsp paprika powder

  • 1 tsp salt to taste

  • 1 tsp lemon juice

  • 3-4 nos fresh coriander leaves chopped to garnish


  • Heat pressure cooker. Add garlic, onion and dry roast for a minute or till the onion turns translucent.
  • Add tomatoes. Sauté well. Add kidney beans and stir to mix and cook for a minute.
  • Add 4-5 cups water, cover and pressure cook for 5-10 minutes. Transfer into a bowl and blend into a fine puree.
  • Heat a non-stick pan. Transfer the puree into it, stir and add salt, paprika powder and lemon juice. Mix well and bring it to a boil.