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. By Sanjeev Kapoor 20 Feb 2017 in Recipes Course New Update " frameborder="0" allowfullscreen> Advertisment Main Ingredients Kidney beans, Oil Cuisine Indo-Mexican Course Soups Prep Time 5-6 hour Cook time 21-25 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for 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 to taste Salt 1 teaspoon Paprika powder 1 tablespoon Lemon juice 2 tablespoons Fresh coriander leaves chopped for garnishing Spring onions chopped a few drops Tabasco sauce Advertisment Method Heat oil in a pressure cooker. Add garlic, onion and sauté for a minute or till the onion turns translucent. Reserve some tomatoes for garnishing and add the remaining. Sauté well. Add kidney beans and stir to mix and cook for a minute. Add 4-5 cups water, cover and pressure cook for 5-10 minutes. Transfer into a bowl and blend into a fine puree. 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. 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 #Fresh coriander leaves #Garlic #Kidney beans #Lemon juice #Oil #Onion #Paprika powder #Salt #Spring onions #Tabasco sauce #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article