Description
This Spicy Kidney Bean Soup is a hearty and flavorful dish combining black beans and red kidney beans with aromatic spices and a splash of red wine. Perfect for a comforting meal, it’s blended to a smooth consistency and garnished with sour cream and fresh herbs for an added touch of creaminess and freshness.
Ingredients
Main Ingredients
- 30ml (2 tbsp) olive oil
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 1 garlic clove, minced
- 500g (2 400g/14oz tins) black beans, drained and rinsed
- 500g (2 400g/14oz tins) red kidney beans, drained and rinsed
- 250ml (1 cup) red wine
- 1 litre (1 quart) vegetable stock
- 1ml (¼ tsp) cayenne pepper
- 5ml (1 tsp) ground cumin
- 2.5ml (½ tsp) dried oregano
- Salt and pepper, to taste
Optional Garnishes
- Sour cream
- Chives or coriander, chopped
Instructions
- Heat the oil: Heat the olive oil in a large flameproof casserole or heavy-bottomed pan over low heat. Add the chopped onion, carrots, and minced garlic, cooking gently while stirring occasionally until the vegetables are softened, about 5 minutes.
- Add the beans: Stir in the black beans and red kidney beans evenly, then increase the heat to medium-high to prepare for the next step.
- Pour in the wine: Add the red wine to the pan and allow it to sizzle for 2 minutes to reduce slightly and develop flavor.
- Add stock and spices: Pour in the vegetable stock, then add the cayenne, ground cumin, dried oregano, salt, and pepper. Stir to combine all the ingredients well.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Let the soup simmer gently for about 20 minutes, stirring occasionally to prevent sticking and to blend the flavors.
- Blend the soup: Transfer the soup in batches to a food processor or blender and process until smooth. Return the pureed soup to the pan and stir thoroughly to combine.
- Reheat and season: Reheat the soup on low if needed and adjust seasoning to taste. Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of chopped chives or coriander for a fresh finish. Enjoy!
Notes
- Use canned beans to save time, but rinse them well to reduce sodium and improve taste.
- Adjust cayenne pepper according to your preferred spice level.
- For a vegan option, omit the sour cream or use a plant-based alternative.
- This soup freezes well and can be stored for up to 3 months in an airtight container.
- Red wine adds depth, but you can substitute with extra vegetable stock if desired.
