Mexican Red Kidney bean soup

Preparation time
10 mins
Cooking time
30 mins
1 people
Meal course
Posted on
3 no.
3 tblspn
Mixed herbs
3 tspn
Lemon juice
5 no.
Garlic cloves
1/4 cup
Rajma(red kidney bean)
1 tblspn
Olive oil
1 tblspn
Cumin powder
1 handful
Coriander leaves
2 tspn
Red chilli powder
2 1/4 tspn
4 cup
Mexican Red Kidney bean soup

This one-cup soup is a low carb and full of nutrients,easy to prepare. It is a very good source of proteins and minerals,especially good for pregnant women and kids.Mexican ingredients used here are similar to our Indian food.


  1. Soak 1/4 of red kidney bean(rajma) overnight in water.
  2. Pressure cook them for 5-6 whistles the next day with a bit of salt.
  3. Strain and retain the water for soup.
  4. Add 1 tblspn olive oil,saute 5-6 garlic cloves and 3 ripe tomatoes.
  5. Stir until it is totally softened, cool it down.
  6.  Grind tomato,garlic,1 cup of water and 4-5 pieces of kidney beans and make a smooth paste.
  7. Add this paste in a pan, 2 more cups of water, boiled kidney beans.
  8. Add required salt,red chilli powder and cumin powder(jeera).
  9. Sim the stove. Let it thicken for 15 minutes.
  10. Add 2-3 tblspn of dried oregano or mixed herbs.
  11. After 10 minutes, switch off the stove after getting required thickness.
  12. Add juice from 1 lemon and fresh coriander leaves.

Serve the soup warm. It has a taste of Oregano rasam 🙂


  1. This soup should not be so watery. So you can maintain the thickness almost similar to a gravy/sides curry. 

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