Rajma and Spinach Soup

Tarla.Dalal's picture

Jan. 03, 2015

Succulent and subtle, this delicately flavored soup is made from an unusual combination, that of rajma and spinach. So health-wise you have a protein-enriched meal. The pairing of flavors is sure to be a hit with your friends and family. Enjoy it as a good beginning to your meal and add some grated cheese for appeal and to add richness to the soup.


Oil 1/2 Tablespoon
Finely chopped onion 2 Tablespoon
Shredded spinach 1 Cup (16 tbs)
Salt and ground black pepper To Taste
Finely chopped garlic 1 Teaspoon
Dried oregano 1 1/2 Teaspoon
Dry red chili flakes 1 Teaspoon
Soaked and boiled rajma 1/2 Cup (8 tbs) (((kidney beans)))
Water 4 Cup (64 tbs)
Tomato puree 2 Tablespoon
For garnish
Grated processed cheese 2 Tablespoon



1. In a non-stick skillet, heat oil, add onion and sauté over medium flame for 1-2 minutes.

2. Add spinach, salt and pepper. Stir and cook for 1-2 minutes.

3. Add garlic, oregano and dry red chili flakes. Cook for a minute.

4. Add boiled rajma and 4 cups of water. Stir and bring it to boil (approx. 4 minutes). Lower the flame, stir occasionally and cook for 7-8 minutes.

5. Add tomato purée, stir occasionally and cook for 2 minutes.



6. Serve hot garnished with cheese.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 59Calories from Fat 25

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 140 mg5.83%

Total Carbohydrates 6 g2%

Dietary Fiber 2 g8%


Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet