Red Chori Bean Soup

Red Chori Beans also known as Adzuki Beans or Red Cowpeas are very flavorful and nutrient-rich as well. I made a mild soup with some vegetables and I was pleasantly surprised when my older one took an instant liking to the soup and had this for lunch. So I think it is time I regularly start using these beans and keep my fingers crossed hoping the kids will like them every time.


We found the soup to be extremely filling. We had it with an assortment of Vadiyams (Fryums). Can I still say we had a healthy lunch?? This soup is for Day 2 of Srivalli's Blogging Marathon - Edition 9. Also check what my fellow marathoners are upto.

Ingredients -


Red Chori Beans 3/4 cup
Carrots sliced 1 cup
Broccoli florets 1 cup
Onions 1/2 cup
Tomato pureed 1 cup
Celery 1 stalk finely sliced 1/4 cup
Spinach Roughly Chopped 1 cup
Curry Powder 1 tsp
Cumin Powder 1 tsp
Red Chilli Powder 1/2 tsp (or as per taste)
Salt as needed
Turmeric 1/4 tsp
Oil 1 tsp

This bowl is for my older one!

Method Of preparation - 


Pick any stones, wash and pressure cook the chori beans. Please note that Red Chori Beans don't need to be pre-soaked (though I would prefer doing that!).


While the cooker is cooling down, in a heated stock pot add a teaspoon oil and saute finely chopped onions.


Add minced garlic and after the onions are translucent, add the remaining vegetables.


Saute the veggies and add about 2-3 cups of vegetable stock or water.


Sprinkle some turmeric. Cover and let the vegetables becme tender.


Add Salt, Cumin powder, Curry Powder and Red Chilli Powder.


Let the soup simmer for a few minutes and remove from fire. 


Garnish with coriander leaves and serve hot.


Sending this to Susan's 'MLLA - 40' hosted by Suma Gandlur and to Srivalli's Soups and Salads Mela.


Preparation Time 45 min
Serves 3-4