Creamy Mixed Bean Soup Recipe – Authentic Indian Style

Last Updated on 2 months by Neha Deshmukh

Creamy Mixed Bean Soup Recipe – Authentic Indian Style

Hey everyone! There’s just something so comforting about a warm bowl of soup, especially when the weather turns chilly. This creamy mixed bean soup is a family favorite – I first made it years ago trying to use up some leftover beans, and it’s been a staple ever since! It’s hearty, flavorful, and surprisingly easy to make. Plus, it’s a fantastic way to sneak in some extra protein and goodness. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average bean soup. It’s got a lovely creamy texture, a subtle depth of flavor, and a warmth that just feels like home. It’s perfect for a light lunch, a cozy dinner, or even as a starter for a special occasion. And honestly, it’s a great way to impress your friends and family with a dish that tastes way more complicated than it actually is!

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 0.5 cup Mixed beans
• 1 Onion
• 4 Garlic cloves
• 1 tbsp Butter
• 3 Tomatoes
• 2 cups Water
• Salt (to taste)
• Pepper (to taste)
• 0.5 tsp All-purpose flour

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this soup.

Mixed Beans: Types & Soaking

I usually use a mix of kidney beans, chickpeas, and white beans, but feel free to experiment! About 125g of mixed beans is perfect. Soaking the beans overnight is key – it helps them cook evenly and makes them easier to digest. Don’t skip this step!

Tomatoes: Choosing Ripe Tomatoes for Best Flavor

You’ll want about 3 medium-sized, ripe tomatoes. Roma tomatoes are great because they’re less watery. If you’re using other varieties, just make sure they’re nice and red and slightly soft to the touch.

Garlic: Regional Variations in Garlic Use

Garlic is a must in Indian cooking, and this soup is no exception! I like to use about 4 cloves, but if you’re a garlic lover like my dad, feel free to add more. Different regions in India use different types of garlic – some are milder, some are more pungent. Use what you prefer!

Butter: Using Homemade White Butter (Makhan) for Richness

Butter adds such a lovely richness to this soup. If you can, try using homemade white butter (makhan) – it takes things to another level! About 15g of butter is ideal. But regular butter works just fine too.

All-Purpose Flour: Alternatives for Thickening

We’re using a tiny bit of flour to thicken the soup. About 2.5g is all you need. If you’re looking for alternatives, cornstarch or arrowroot powder work well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your mixed beans overnight. Then, give them a good rinse, add fresh water, and pressure cook with a pinch of salt for about 3 whistles until they’re nice and tender.
2. While the beans are cooking, let’s tackle the tomatoes. Blanch them in boiling water for a minute, peel off the skins, and blend them into a smooth puree.
3. Now, melt half the butter in a pan over medium heat. Add chopped onions and minced garlic and sauté until they’re fragrant and golden brown. This usually takes about 5-7 minutes.
4. Pour in the tomato puree, add the cooked beans, 2 cups of water, and salt. Bring it to a boil, then pressure cook for just one whistle. After that, simmer for about 10 minutes to let the flavors meld.
5. In a separate pan, melt the remaining butter. Add the all-purpose flour and stir continuously until it turns a beautiful golden color. Be careful not to burn it!
6. Gradually whisk the flour mixture into the soup, stirring constantly to avoid any lumps. This is where the magic happens – the soup will start to thicken up beautifully.
7. Finally, reheat the soup, add a generous pinch of pepper, and serve hot! A swirl of cream or a sprinkle of bread croutons takes it over the top.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and garlic. Work in batches if needed to ensure they brown properly.
• If you don’t have a pressure cooker, you can simmer the beans and soup for a longer time on the stovetop.
• Taste as you go and adjust the seasoning to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

Simply swap the butter for olive oil or a vegan butter alternative. It’s that easy! My friend, Priya, makes this all the time and swears it tastes just as good.

Gluten-Free Adaptation (Using Gluten-Free Flour)

If you’re gluten-free, just use a gluten-free flour blend instead of all-purpose flour. Rice flour or potato starch also work well.

Spice Level Adjustment – Adding a Touch of Heat

Want a little kick? Add a pinch of red chili powder or a finely chopped green chili to the soup while it’s simmering.

Winter/Festival Adaptation – Warming Spices

During the colder months, I love adding a pinch of garam masala or a tiny bit of ginger to the soup for extra warmth and flavor. It’s perfect for Diwali or Christmas!

Serving Suggestions

This soup is delicious on its own, but here are a few ideas for serving:

• With crusty bread for dipping
• Topped with a dollop of cream or yogurt
• Garnished with fresh herbs like cilantro or parsley
• Served with a side salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – just thaw it overnight before reheating.

FAQs

Let’s answer some common questions:

What type of mixed beans work best in this soup?

Honestly, any combination you like! Kidney beans, chickpeas, white beans, and black beans all work well.

Can I skip the soaking step for the beans?

You can, but it will significantly increase the cooking time. Soaking is highly recommended for best results.

How can I make the soup smoother?

Use an immersion blender or transfer the soup to a regular blender and blend until smooth. Be careful when blending hot liquids!

What is the best way to prevent lumps when adding the flour?

Whisk the flour into the melted butter until it forms a smooth paste (a roux) before adding it to the soup. Then, add the roux gradually to the soup, stirring constantly.

Can this soup be made ahead of time?

Absolutely! You can make it a day or two in advance and reheat it when you’re ready to serve. The flavors actually develop even more over time.

Enjoy! I hope you love this creamy mixed bean soup as much as my family does. Let me know in the comments if you try it and how it turns out!