Sunday, 12 August 2012

Mexican Kidney Bean Soup

Spicy, healthy, mouthwatering Mexican Kidney Bean Soup Recipe...


3 cups vegetable stock or water
3/4 cup red kidney beans
2 tomatoes, chopped
1 large onion, peeled and finely diced
8 clove garlic, peeled and minced
1 teaspoon chili powder
8 - 10 basil leaves
1 ½ teaspoons oregano
freshly ground black pepper, to taste
1 lime, zested and juiced
2 tbsp oil
Salt to taste

For serving

Sliced green onions
Chopped coriander
Salsa or diced fresh tomato
Tabasco sauce


  • Wash the beans and soak in water overnight. Next day, boil beans and ground coarsely.
  • Heat the oil, add the onions and fry for a minute. Add the tomatoes, garlic, chilli powder, basil leaves and salt and fry again for 1 minute.
  • Add the beans and vegetable stock and cook for 5 - 7 minutes. Add the lemon juice and zest.
  • Serve hot with tomatoes, onions, coriander and Tabasco sauce.


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