How to make Kidney Beans Soup - Full of flavour this kidney soup is ideal to be taken on a cold winter day.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Kidney beans (राजमा), Oil (ऑइल)

Cuisine : Indo-Mexican

Course : Soups

There are quite a few similarities between Mexican and Indian cuisines - from common cooking tools, ingredients to cooking methods.
The tastes may differ but there are many things common to both the cuisines like fresh and dried chillies, tamarind and spices, fruits and vegetables that are extensively used.  Mexican rice dishes are very similar to the Indian pulaos.  So one can say that there are not much changes to be made to get Indo Mexican dishes. At the most their corn tortillas may be replaced by Indian rotis and the rice dish may have some Indian garam masala added.

For more recipes related to Kidney Beans Soup checkout Tadkewala Soup, Posole. You can also find more Soups recipes like Jeeraka Rasam, Sopa Grossa, Paushtik Mushroom Soup, Chicken Broth with Poached Egg.

Kidney Beans Soup Recipe Card

Kidney Beans Soup

Prep Time : 5-6 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kidney Beans Soup Recipe

  • Kidney beans soaked for 5-6 hours 2 cups

  • Oil 1 tablespoon

  • Garlic minced 1 tablespoon

  • Onion chopped 1 medium

  • Tomatoes chopped 3 medium

  • Salt to taste

  • Paprika powder 1 teaspoon

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Spring onions chopped for garnishing

  • Tabasco sauce a few drops


Step 1

Heat oil in a pressure cooker. Add garlic, onion and sauté for a minute or till the onion turns translucent.

Step 2

Reserve some tomatoes for garnishing and add the remaining. Sauté well. Add kidney beans and stir to mix and cook for a minute.

Step 3

Add 4-5 cups water, cover and pressure cook for 5-10 minutes. Transfer into a bowl and blend into a fine puree.

Step 4

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.

Step 5

Garnish with reserved tomatoes, chopped coriander, spring onions and Tabasco sauce and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.