Recipes For Red Kidney Beans Soup

Red Kidney Beans Soup:

Made with rajma or red kidney beans, this soup easily doubles up as a simple main course. The low fat milk used here enriches the flavor of the soup, making it creamier and richer.

  1. Red kidney beans – ¼ cup
  2. Onions – 2, medium, finely chopped
  3. Garlic – 4 cloves, peeled, minced
  4. Ginger – 1 1inch piece, peeled, finely grated
  5. Tomato -1, medium, finely chopped
  6. Carrot – 1, medium, peeled, finely grated
  7. Skim milk – ¼ cup, if required
  8. Salt – to taste
  9. Red chili flakes – to taste
  10. Oil – 2 tsp
  11. Coriander leaves – 1 tbsp, finely chopped
  12. Chaat masala – 1 tsp


  1. Thoroughly wash the kidney beans and pressure cook with washed, grated carrot.
  2. Add 1 tsp oil to a preheated skillet and sauté onions, ginger, and garlic until golden brown.
  3. Add tomatoes and cook until tomatoes turn pulpy.
  4. Keep aside the water from the cooked beans and keep aside half of the beans.
  5. Mash rest of the beans well.
  6. Add mashed beans and enough salt and bring the mixture to a boil.
  7. Take off from the heat and allow it to cool down.
  8. Transfer to a blender along with red chili flakes and blend to a smooth puree.
  9. Add to the skillet again, mix in the non-mashed beans, and simmer for 2 minutes.
  10. Add water to adjust the consistency.
  11. Add milk if desired.
  12. Check the seasoning.
  13. Sprinkle chat masala, garnish with coriander leaves, and serve hot.

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