A traditional Mexican soup made in a veg version using corn Corn Kernels and Kidney Beans, with hearty flavor of aromatic herbs.

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Main Ingredients Kidney Beans, Corn Kernels
Cuisine Mexican
Course Soups
Prep Time 10-15 minutes
Cook time 20-25 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg


  • 1 cup boiled kidney beans (rajma)
  • ½ cup boiled corn kernels
  • 2-3 tablespoons oil
  • 1 medium onion
  • 1 tablespoon chopped garlic
  • 1 medium tomato, chopped
  • ¼ cup tomato puree
  • ¼ teaspoon cumin powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon black pepper powder
  • Salt to taste
  • ½ teaspoon oregano
  • 3-4 cups vegetable stock
  • Fresh coriander leaves for garnishing
  • 1 lemon
  • Grated cheese for garnishing


  1. Heat oil in a non-stick pan. Chop onion and add.
  2. Add garlic and sauté for a minute. Add tomato and sauté for 2-3minutes.
  3. Add tomato puree and mix well. Add kidney beans and mix again. Add cumin powder, red chilli powder, pepper powder, salt and oregano. Mix well and add the vegetable stock. Stir to mix and simmer for 5-7 minutes.
  4. Chop coriander leaves (cilantro) and slice the lemon.
  5. Add corn kernels to the pan and mix. Cook for 2-3 minutes.
  6. Crush the kidney beans and corn with the back of a ladle and stir to mix.
  7. Transfer soup into a serving bowl, sprinkle cheese and cilantro on top and serve hot with lemon slices.

Nutrition Info

Calories 1344
Carbohydrates 160.4
Protein 56.2
Fat 52.9
Other Fiber Zinc- 10mg