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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.

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Kidney Beans Soup

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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
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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
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