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Kidney beans(Rajma) and Vegetables Soup

Updated on July 14, 2017
ShailaSheshadri profile image

I love cooking tasty, healthy meals and staying fit. I truly enjoy sharing traditional Indian dishes with everyone.

Kidney beans and vegetables soup
Kidney beans and vegetables soup

Kidney beans and Vegetables Soup

Soups are the best starters for any grand meals. They are healthy, tasty, appetizing, delightful, and refreshing. Kidney beans and vegetables soup is a spicy and tangy soup that has crunchy vegetables and smooth tomatoes. Dried oregano and coriander powder add a nice flavor to this thick soup. Serve it hot with grated cheese on top and drizzled with lemon juice. Enjoy sipping this soup on a cold evening!

Kidney beans and Vegetables Soup

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Cook Time

  • Prep time: 10 min
  • Cook time: 20 min
  • Ready in: 30 min
  • Yields: Serves four people

Ingredients for Making Kidney beans and Vegetables Soup

  • 1 cup kidney beans, soaked overnight and boiled
  • 1 bowl chopped tomatoes
  • 1/2 cup finely chopped onions
  • 1 tbsp finely chopped garlic
  • 1 tbsp butter
  • 1/4 cup diced carrot
  • 1/2 tsp dried oregano
  • 1/4 tsp pepper powder
  • 1/4 tsp coriander powder
  • 2 pinches sugar
  • 1/2 tsp or less salt, as per taste
  • 1/2 tsp cheese, for each bowl of soup
  • 2 tbsp finely chopped coriander leaves
  • 1/2 tsp cumin seeds

Step-By-Step Instructions and Images for Making Kidney Beans and Vegetables Soup

  • Wash kidney beans in water. Soak it in fresh water overnight or for about 9-10 hours.
  • Cook the beans along with the soaked water, adding some salt. If you are using a pressure cooker, cook it till 3 whistles and simmer for 10 minutes. Turn off the fire.
  • Heat butter in a deep-bottomed pan. Add cumin seeds. Let them crackle. Add chopped onions and garlic. Saute till onion gets golden brown.
  • Add chopped carrots. Continue stir-cooking over medium low heat till it becomes soft yet crunchy.
  • Throw in chopped tomatoes. Increase the heat and cook till tomato becomes mushy. Add salt and dried oregano. Mix well. Add cooked beans with the liquid in it. Cook for a few seconds.
  • Add coriander powder, pepper powder, and two pinches of sugar. Mix and stir-cook till the mix becomes thick and the spices lose raw smell.
  • Pour 2 glasses of water. Stir the mix. Boil for two minutes. Throw in chopped coriander leaves. Turn of the fire.
  • Kidney beans and vegetables soup is inviting. Pour it hot into four bowls. Garnish them with grated cheese. I used mozzarella cheese. The melting cheese blends with the tangy and spicy soup. Enjoy sipping it!

Step one: Wash and soak kidney beans in fresh water for overnight.
Step one: Wash and soak kidney beans in fresh water for overnight.
Step two: Arrange the other ingredients.
Step two: Arrange the other ingredients.
Cooked beans
Cooked beans
Step three: Saute cumin seeds in butter. Add chopped onions and garlic. Continue sauteing till they turn golden brown
Step three: Saute cumin seeds in butter. Add chopped onions and garlic. Continue sauteing till they turn golden brown
Step four: Add carrots. Continue stir-cooking till they become soft yet crunchy
Step four: Add carrots. Continue stir-cooking till they become soft yet crunchy
Step five: Add chopped tomatoes. Cook till they become mushy.
Step five: Add chopped tomatoes. Cook till they become mushy.
Step six: Add dried oregano and salt. Cook for a minute.
Step six: Add dried oregano and salt. Cook for a minute.
Step seven: Throw in cooked beans. Mix well and stir-cook for a few seconds.
Step seven: Throw in cooked beans. Mix well and stir-cook for a few seconds.
Step eight: Add coriander powder, sugar, and pepper powder.  Mix and stir-cook till it blends with the contents.
Step eight: Add coriander powder, sugar, and pepper powder. Mix and stir-cook till it blends with the contents.
Step nine: Pour two glasses of water. Boil the mix for two minutes.
Step nine: Pour two glasses of water. Boil the mix for two minutes.
Step ten: Add chopped coriander leaves.
Step ten: Add chopped coriander leaves.
Step eleven: Pour the hot kidney beans and vegetables soup into bowls. Garnish with grated cheese. Drizzle some lemon juice. Enjoy sipping it!
Step eleven: Pour the hot kidney beans and vegetables soup into bowls. Garnish with grated cheese. Drizzle some lemon juice. Enjoy sipping it!

Nutritional Information of Kidney beans with Vegetables Soup

Nutrition Facts
Serving size: 1
Calories 192
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 36 g12%
Sugar 1 g
Fiber 11 g44%
Protein 10 g20%
Cholesterol 0 mg
Sodium 452 mg19%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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