Kidney Beans Soup

Main Ingredients	Kidney beans, Oil
Cuisine	Indo-Mexican
Course	Soups
Prep Time	5-6 hour
Cook time	20-25 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Kidney Beans Soup

• 2 cups kidney beans soaked for 5-6 hours
• 1 tablespoon oil
• 1 tablespoon garlic, minced
• 1 medium onion, chopped
• 3 medium tomatoes, chopped
• Salt to taste
• 1 teaspoon paprika powder
• 1 tablespoon lemon juice
• 2 tablespoons fresh coriander leaves, chopped
• for garnishing spring onions, chopped
• a few drops tabasco sauce

Method

1. Heat oil in a pressure cooker. Add garlic, onion and sauté for a minute or till the onion turns translucent.
2. Reserve some tomatoes for garnishing and add the remaining. Sauté well. Add kidney beans and stir to mix and cook for a minute.
3. Add 4-5 cups water, cover and pressure cook for 5-10 minutes. Transfer into a bowl and blend into a fine puree.
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.
5. Garnish with reserved tomatoes, chopped coriander, spring onions and Tabasco sauce and serve hot.

Nutrition Info

Calories	1650
Carbohydrates	268.5
Protein	96.2
Fat	21.2
Other Fiber	Iron- 23.2mg