Healthy Kidney Bean Soup Recipe For Your Little Ones

Spice up your winter with a tantalizing treat – the rich and hearty Kidney Bean Soup! A beloved favorite in Indian homes, this protein and iron-packed delight brings warmth and comfort to your table. But wait, there’s more! Not only is it perfect for curries and rice, but we’ll also explore exciting new ideas like rajma sandwiches, veggie quesadillas, minestrone soup, and chicken chili. And the best part? This nutritious soup is an excellent addition to your baby’s diet. Get ready to indulge in a flavorful adventure that will leave everyone craving for more!

Healthy Kidney Bean Soup Recipe

Ingredients:

• 1/2 cup kidney beans , soaked overnight
• 1 small onion finely chopped
• 1 small tomato finely chopped
• 2-3 garlic cloves, finely chopped
• Juice of 1/2 lemon
• 1 teaspoon butter
• 1/4 teaspoon black pepper powder

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Method:

1. Heat a pressure cooker and melt the butter. Add chopped garlic and saute for about 30 seconds.

2. Next add the onions and stir fry until they turn soft.

3. Add finely chopped tomato and saute until they turn mushy.

4. Now add soaked kidney beans and stir fry for a minute or so. Add 2 cups of drinking water.

5. Put on the lid and pressure cook for 2 -3 whistles and then simmer for 5-7 minutes.

6. Turn off the flame and let the steam escape naturally. Check if the beans are cooked well, by pressing the cooked beans between thumb and fingers. If it can’t be mashed easily, cook again till done.

7. Either with the back of a spoon or a hand blender, blend the bean mixture to get a soup consistency. It won’t be entirely smooth, but most of the cooked beans should be mashed. If required, add 1/2 cup of drinking water or more.

8. Turn on the flame and let the soup to boil again.

9. Season the soup with black pepper and lemon juice. You may add a little salt if you like; I skipped it.

10. Turn off the flame and serve the soup while warm.

Soaking the kidney beans overnight and washing them before cooking helps to reduce gas and makes the beans easy on the tummy. Vitamin C from the tomatoes and lemon helps the absorption of iron. This soup can be served to toddlers and kids in small quantities either by itself or over some steamed rice. When serving toddlers below 2 years, make sure you blend the soup to a smooth consistency to prevent choking hazards.

Healthy Kidney Bean Soup Recipe

Soups are the best thing to have in cold weather, and this kidney beans soup is hearty, warming and packed with protein power!

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Course: Soup

Cuisine: Indian

Author: Poonam

Ingredients

• 1/2 cup kidney beans soaked overnight
• 1 small onion finely chopped
• 1 small tomato finely chopped
• 2-3 garlic cloves finely chopped
• Juice of 1/2 lemon
• 1 teaspoon butter
• 1/4 teaspoon black pepper powder

Instructions

• Heat a pressure cooker and melt the butter. Add chopped garlic and saute for about 30 seconds.
• Next add the onions and stir fry until they turn soft.
• Add finely chopped tomato and saute until they turn mushy.
• Now add soaked kidney beans and stir fry for a minute or so. Add 2 cups of drinking water.
• Put on the lid and pressure cook for 2 -3 whistles and then simmer for 5-7 minutes.
• Turn off the flame and let the steam escape naturally. Check if the beans are cooked well, by pressing the cooked beans between thumb and fingers. If it can’t be mashed easily, cook again till done.
• Either with the back of a spoon or a hand blender, blend the bean mixture to get a soup consistency. It won’t be entirely smooth, but most of the cooked beans should be mashed. If required, add 1/2 cup of drinking water or more.
• Turn on the flame and let the soup to boil again.
• Season the soup with black pepper and lemon juice. You may add a little salt if you like; I skipped it.
• Turn off the flame and serve the soup while warm.