Kidney Beans Soup

Kidney Beans Soup is a hearty and comforting dish that showcases the rich, earthy flavor of kidney beans in a savory broth.

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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


  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