Spicy Salsa Bean Soup
by Tarla Dalal
Soups can either be kind or kindling, and this one is of the latter style! Pepped up with oregano and chilli flakes, this spicy soup features an iron-rich combination of rajma and Mexican salsa. Blanched and finely chopped tomatoes make the soup super tangy, and also impart a lasting good mouth-feel. The Spicy Salsa Bean Soup is indeed a fitting prelude to a heavy meal.
Spicy Salsa Bean Soup recipe - How to make Spicy Salsa Bean Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
3/4 cup soaked and boiled rajma (kidney beans)
2 tsp olive oil
1 1/2 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions whites
1 cup blanched and finely chopped tomatoes
1 1/2 tsp dry red chilli flakes (paprika)
1 tsp dried oregano
1 tbsp tomato ketchup
3 cups basic vegetable stock
salt to taste
For The Garnish
2 tbsp finely chopped spring onion greens
2 tbsp grated mozzrella cheese (optional)
Method
- Method
- Heat the oil in a deep non-stick pan, add the garlic and spring onion whites and sauté on a medium flame for a minute.
- Add the tomatoes, chilli flakes, oregano and tomato ketchup, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the rajma, basic vegetable stock and salt, mix well and bring to a boil, while stirring occasionally.
- Serve hot garnished with spring onion greens and cheese.
Spicy Salsa Bean Soup (Iron Rich) Video by Tarla Dalal
Nutrient values per serving
| Energy | 86 cal |
| Protein | 3.6 g |
| Carbohydrates | 12.2 g |
| Fiber | 2.5 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 498.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 28.6 mg |
| Folic Acid | 59.5 mcg |
| Calcium | 87.6 mg |
| Iron | 1.6 mg |
| Magnesium | 30.7 mg |
| Phosphorus | 138.5 mg |
| Sodium | 61.7 mg |
| Potassium | 271 mg |
| Zinc | 0.6 mg |
Outbrain
OMG....this soup is fantastic and filling. thank u so much Tarla ji. may your soul rest in peace
Very nice and tasty soup I made it for my husband and I made it without onion and garlic and it turns out to be very delicious
A truly Italian flavoured soup with tinges of chilli flakes and oregano. I would say that this soup is best made only with vegetable stock than water....And its quick too....try it !