How to make Rajma soup -

Rajma combined with spinach, tomatoes, capsicums and onions to make slury soup

Sanjeev Kapoor

This recipe is contributed by Member Dr. Chitra Phil.

Main Ingredients : Kidney Beans (राजमा), Vegetable Stock (वेजिटेबल स्टॉक)

Cuisine : Indian

Course : Soups

Rajma soup

Rajma soup Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma soup Recipe

  • Kidney Beans boiled 1 cup

  • Vegetable Stock 1 tablespoon

  • Garlic crushed 3 cloves

  • Cinnamon 1 inch stick

  • Bay leaf 1

  • Onion finely chopped 1 medium

  • Red chilli chopped 1

  • Spinach chopped 4

  • Tomato finely chopped 1 medium

  • Capsicum finely chopped 1 small

  • Vegetable stock 2 cups

  • Cinnamon powder a pinch

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat oil in a non stick pan, add garlic, cinnamon stick, bay leaf and onions. Saute for 3-4 minutes.

Step 2

Add red chillies, and chopped spinach and saute for two minutes. Add tomatoes and cook for 3-4 minutes.

Step 3

Add capsicum, and cook for 2 minutes. Add kidney beans and vegetable stock. Allow the mixture to boil. Cook for 15 minutes on low heat. Remove from heat and allow the mixture to cool.

Step 4

Blend half of the mixture to a smooth paste. Mix both the mixtures together and boil again.

Step 5

Add cinnamon powder, salt and fresh coriander leaves. Mix well 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.