Rajma Tomato Soup

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 1 cup - red kidney beans, soaked overnight
  • 3 - ripe and juicy tomatoes, chopped
  • 1 -onion, chopped
  • 5 - garlic pods
  • 1/2 tsp - pepper powder
  • 2 cups- vegetable stocks 3 cups -
  • Salt to taste
  • 2 tsp - olive oil
  • 1 tsp - corn flour
  • 1/2 tsp - dry basil leaves

How to Make Rajma Tomato Soup

  • Heat oil in a pressure cooker, add the chopped onion, garlic pods and stir them until the onion turns translucent.
  • Now add the soaked red kidney beans and tomatoes.
  • Cook them with vegetable stock, pepper powder and salt for a while.
  • Add 3 cups of water and pressure cook for 5 whistles.
  • Keep aside and let them cool.
  • Blend them well.
  • Make a thin batter with corn flour and water.
  • Strain the soup and bring them to boil.
  • Once the soup starts boiling add the thin batter, stir and cook them till they become thick.
  • Sprinkle the dry basil leaves while serving.
  • Recipe courtesy: Priya Easy N Tasty Recipe