Red kidney bean soup – MEXICAN This vegan Mexican red bean soup is definitely not your mother’s bean soup, because there is no meat, you can make it without adding oil if you want. If you are Spanish like me, then you will understand what I mean. Mother cooks with a lot of meat and butter.
Red kidney bean soup
1 red capsicum, washed
1 onion, chopped
3 stalks kale or silverbeet, roughly chopped
1 corn cob, kernels removed
1 chilli, finely chopped
2 cloves garlic, finely chopped
1 tin tomatoes
just 1 tin red kidney beans
1 carrot, chopped
1 stalk celery, chopped
Few stalks of broccoli, chopped
2 cups vege stock
2 tablespoons tomato paste
Salt and pepper
2 tablespoons organic butter
Red kidney bean soup: Method
- Using a gas stovetop or barbeque place the capsicum over the flame and allow it to blacken. Continue rotating the position of the capsicum until it’s blackened all over.
- then Remove it from the flame and place it into a bowl of cold water to cool. Once cool use your fingers to peel off the blackened skin. Remove the stem and seeds and roughly chop the flesh. Set aside.
- In a large pot heat a few tablespoons of olive oil and butter and saute the onions, garlic, chili, and celery until soft.
- Add the veges (except kale), kidney beans, stock, tomatoes, and tomato paste. Top up with water until the veges are covered. Simmer for around 20 minutes until the carrots are soft. Season to taste. Add the kale/silverbeet and simmer for another 5 minutes.
- Spoon the soup into bowls and top with sour cream to serve.
This soup was a bit of an experiment with flavours, and one that turned out really well! I love Mexican food,
so I thought I’d run with some of the key ingredients – corn, smoky capsicum, tomatoes, kidney beans,
sour cream and of course chili. Blackening the capsicum over the flame gives it a wonderful depth of flavor that is perfect for soups.
This dish is vegetarian and could easily be vegan without the butter. And I think it would pass the carnivore test with flying colours!