Spicy Salsa Bean Soup (Iron Rich) Video by Tarla Dalal

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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.

Recipe Description for Spicy Salsa Bean Soup

Preparation Time: 10 mins
Cooking Time: 6 mins
Makes 4 servings
Show me for servings

Ingredients

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

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.

See step by step images of Spicy Salsa Bean Soup Recipe

RECIPE SOURCE : Healthy Soups and Salads