St Peter's House, Oxford Road, Manchester, M13 9GH

Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

Kidney Bean & Tomato Soup

This dish would be a welcome addition to a Mexican dinner party menu or even simply for a hearty lunch. We topped ours with roasted corn but it would also be great with corn chips, jalapenos & salsa.

Recipe Video

Recipe Ingredients

  • ½ medium onion – diced
  • ½ red pepper – diced
  • 2 clove garlic – finely chopped
  • 2 tsp smokey Creole spice  blend 
  • 2 tomatoes – chopped 1-2 cm
  • 1 x 400g tin kidney beans – drained 
  • 400ml water
  • ½ vegetable stock cube

Optional Ingredients

Optional – guacamole, corn chips, tortillas, cheddar cheese, jalapenos, corn nuts, sweetcorn, salsa, coriander, sour cream

Recipe Instructions

Wash & prepare vegetables as described.

Place onion into saucepan with a little oil and cook over medium heat until soft (3-4 mins).

Add diced pepper and cook until they start to soften (3-4 mins).

Add garlic and cook out for a minute before adding the spices and cooking for a minute or stirring frequently to avoid them smoking.

Now add the tomatoes, kidney beans, water and sock cube; bring everything to a boil, then reduce to a low simmer, stir well and cover with a lid. Keep on cooking until vegetables are tender (12 – 15 mins) stirring occasionally.

This soup is great if you blend half of it and then top with the reserved chunky bits – or just leave it chunky if you prefer – or you could blend it all until it’s nice and smooth – so many options, you’re the chef!

Check for seasoning adding more salt and pepper as desired.

Serve with any optional extras you may have.

Recipe Print-Out


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