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–+ servings
hearty kidney bean soup

Kidney Bean Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 colander

Ingredients
  

  • 2 cups kidney beans soaked overnight
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14 oz)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 bay leaf
  • 2 tablespoons fresh cilantro chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the onion and garlic, and sauté until the onion is translucent.
  • Stir in the carrot and celery, cooking until they begin to soften.
  • Drain the soaked kidney beans and add them to the pot.
  • Pour in the vegetable broth and diced tomatoes.
  • Add cumin, chili powder, salt, pepper, and bay leaf to the pot.
  • Bring the mixture to a boil, then reduce to a simmer and cover.
  • Cook for 45 minutes, or until the beans are tender.
  • Remove the bay leaf from the soup.
  • Stir in the fresh cilantro and allow to rest for 10 minutes before serving.

Notes

For a richer flavor, consider adding a pinch of smoked paprika or a dash of hot sauce to the soup. If you prefer a thicker consistency, you can mash some of the beans with a spoon or potato masher directly in the pot. Always taste and adjust the seasoning before serving to suit your preference.
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