Creamy Kidney Bean Soup

This Creamy Kidney Bean Soup is the perfect comfort food for chilly winter days. Made from scratch using dried kidney beans, this hearty and wholesome soup is packed with flavor. With a touch of cream and a zesty garnish of radishes, green chiles, and cilantro, it’s a delightful treat that will warm your heart and soul. Follow this recipe to create a bowl of comforting goodness.

SERVES 6
PREP 20 MIN
COOK 31⁄4 HR
OR 30 MIN WITH A PRESSURE COOKER
FREEZE UP TO 3 MONTHS
AT THE END OF STEP 3

INGREDIENTS:

• 8 oz (225g) dried kidney beans, soaked overnight in cold water
• 1 3/4 quarts (1 3/4 liters) water
• 2 red onions, diced
• 14 1/2 oz (400g) can diced tomatoes
• 1 tbsp tomato paste
• 5 garlic cloves, halved
• 2 inches (5cm) fresh ginger, coarsely chopped
• 3 large green chiles, left whole
• Salt and freshly ground black pepper
• 2/3 cup (150ml) light cream
• Squeeze of fresh lime juice, to taste

For the Garnish:

• 4–6 red radishes, sliced
• 1 large green chile, finely chopped
• 2 tbsp chopped fresh cilantro leaves
• Squeeze of fresh lime juice, to taste

INSTRUCTIONS:

1. Prepare the Kidney Beans: Drain the soaked kidney beans, discarding the soaking liquid. Place the beans in a very large heavy-bottomed pan and cover them with 1 3/4 quarts (1 3/4 liters) of water. Add the diced onions, canned diced tomatoes, tomato paste, garlic cloves, chopped ginger, and whole green chiles. Bring the mixture to a boil.
2. Simmer or Pressure Cook: Once it’s boiling, cover the pan, lower the heat, and let the soup simmer for about 3 hours, or until the kidney beans are just breaking up. If needed, add more liquid during cooking to maintain the desired consistency. Alternatively, you can use a pressure cooker, which will tenderize the beans in about 30 minutes.
3. Cool and Blend: After the beans have cooled slightly, remove and discard the whole green chiles. Using a blender, process the soup in batches until it’s smooth. Strain the blended soup to remove any remaining skins. Season the soup generously with salt and black pepper.
4. Add Cream and Reheat: Stir in the light cream, and gently reheat the soup. Adjust the flavor with lime juice to your liking.
5. Prepare the Garnish: For the garnish, combine the sliced red radishes, finely chopped green chile, and chopped fresh cilantro leaves. Add a squeeze of fresh lime juice to brighten the flavors.
6. Serve: Ladle the creamy kidney bean soup into bowls, and top each serving with a small heap of the prepared radish garnish. The contrast of creamy soup and zesty garnish creates a delightful balance of flavors and textures.

This Creamy Kidney Bean Soup, made from scratch with dried beans, is a wholesome and satisfying meal that’s perfect for warming up during the winter months. Enjoy the rich and comforting flavors with a zesty twist from the garnish.