Kidney Beans Soup Recipe

Name: Kidney Beans Soup
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Soup
Ingredients: 1/8 Cup(26.0 gm) Rajma; 200 Ml(200.0 ml) Water; 1/2 Tsp(2.0 ml) Lemon Juice; 1/4 Powder Tsp(0.54 gm) Red Chilly; 1 Tsp(3.0 ml) Oil; 2 Chopped Tbsp(16.0 gm) Onion; 1 Chopped Tsp(0.92 gm) Coriander Leaves; 1/2 Grated Tsp(2.0 gm) Garlic; 1/3 Chopped Cup(51.0 gm) Tomato; 1 Chopped Tsp(2.0 gm) Spring Onion; 1/4 Tsp(1.0 gm) Salt

15 mins 0 0

This savoury soup meets your iron and protein requirement through the tasty rajma in a perfect way.

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Nutritional info

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2.2 gm

Total Fat
3.8 gm

Total Fiber
10.2 gm

Carbohydrate
1.9 gm

Protein
80.6 kcal

Energy

Ingredients
Step-by-Step
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1/8 Cup(26.0 gm) Rajma

200 Ml(200.0 ml) Water

1/2 Tsp(2.0 ml) Lemon Juice

1/4 Powder Tsp(0.54 gm) Red Chilly

1 Tsp(3.0 ml) Oil

2 Chopped Tbsp(16.0 gm) Onion

1 Chopped Tsp(0.92 gm) Coriander Leaves

1/2 Grated Tsp(2.0 gm) Garlic

1/3 Chopped Cup(51.0 gm) Tomato

1 Chopped Tsp(2.0 gm) Spring Onion

1/4 Tsp(1.0 gm) Salt

Heat 1 tsp oil in a pressure cooker. Add 1/2 tsp grated garlic, 2 tbsp chopped onion and sauté for a minute or till the onion turns translucent.
Add 1/3rd cup chopped tomatoes. Sauté well. Add soaked kidney beans and stir to mix and cook for a minute.
Add 200 ml water, cover and pressure cook for 510 minutes. Transfer into a bowl and blend into a fine puree.
Heat a nonstick pan. Transfer the puree into it, stir and add 1/4th tsp salt, 1/4 tsp red chilli powder and 1/2 tsp lemon juice. Mix well and bring it to a boil.
Garnish with 1 tsp chopped coriander, 1 tsp spring onions and serve hot.

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