Spicy Salsa Bean Soup (Iron Rich) by Tarla Dalal

Tarla.Dalal's picture

Jan. 20, 2014

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.


Olive oil 2 Teaspoon
Finely chopped garlic 1 1/2 Teaspoon
Finely chopped spring onion whites 1/4 Cup (4 tbs)
Blanched and finely chopped tomatoes 1 Cup (16 tbs)
Red chili flakes 1 1/2 Teaspoon
Oregano 1 Teaspoon
Tomato ketchup 1 Tablespoon
Soaked and boiled rajma 3/4 Cup (12 tbs) (Kidney beans)
Vegetable stock 3 Cup (48 tbs) (basic stock)
Salt To Taste
For garnish
Finely chopped spring onion greens 2 Tablespoon
Grated mozzarella cheese 2 Tablespoon (Optional)



1. In a deep non-stick pan, heat oil, add garlic, spring onion whites and saute over medium flame for a minute.

2. Add tomato, chili flakes, oregano and tomato ketchup. Stir occasionally and cook for 2-3 minutes.

3. Add rajma (kidney beans), vegetable stock and salt. Mix well and bring to boil.


4. Serve hot garnished with spring onion greens and cheese.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 128Calories from Fat 43

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 524 mg21.83%

Total Carbohydrates 15 g5%

Dietary Fiber 5 g20%

Sugars 2 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet