Kidney bean soup

Posted on August 17, 2009. Filed under: Starter | Tags: , , |

This savoury soup meets your iron requirement in a perfect way and the vitamin C found in the lemon juice helps in its absorption during digestion.

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Serves 6.

¼ cup red kidney beans (rajma)
1 cup onions, chopped
3 cloves garlic
1½ cups tomatoes, chopped
½ tsp chilli powder
1 tsp lemon juice
1½ tsp oil
salt to taste
For serving
finely chopped tomatoes
chopped spring onions
chopped capsicum
chopped yellow peppers
1. Wash the beans and soak in water overnight. Next day, drain thoroughly.
2. Heat the oil, add the onions and garlic and fry for 1 minute. Add the tomatoes, chilli powder and salt and fry again for 1 minute.
3. Add the beans and 6 cups of water and cook in a pressure cooker till done.
4. Cool to room temperature and blend in a blender to a smooth purée. Do not strain.
5. Add the lemon juice.
6. Serve hot with the tomatoes, spring onions, capsicum and yellow peppers.

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