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Spicy Kidney Bean Soup


This Spicy Kidney Bean Soup is the perfect dish to warm you up on a cold night. A flavourful dish that can be made in less than an hour.


  • 30ml (2 tbsp) olive oil
  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 1 garlic clove, minced
  • 500g (2 400g/14oz tins) black beans
  • 500g (2 400g/14oz tins) red kidney beans
  • 250ml (1 cup) red wine
  • 1 litre (1 quart) vegetable stock
  • 1ml (¼ tsp) cayenne
  • 5ml (1 tsp) ground cumin
  • 2.5ml (½ tsp) dried oregano
  • salt and pepper
  • sour cream [optional] 
  • chives or coriander, chopped


  1. Heat the oil in a large flameproof casserole. Add the onion, carrots and garlic and cook over low heat, stirring until softened, for around 5 minutes. 
  2. Tip in the beans. Stir, then turn up the heat.
  3. Pour in the wine and let it sizzle for 2 minutes.
  4. Add the stock, then the herbs and spices. 
  5. Bring to a boil, reduce the heat, then cover and simmer for about 20 minutes, stirring occasionally.
  6. Transfer the soup to a food processor or blender. Process until smooth. Return to the pan and stir to combine well.
  7. Reheat the soup if necessary and taste for seasoning. Serve hot, garnished with sour cream and herbs. Enjoy!


  • You can substitute the black beans with just red kidney beans or vice versa.
  • For a meatier flavour, use beef stock instead of vegetable stock.
  • To save money, buy dried beans and soak them the night before. Cook according to package instructions then proceed with the recipe. 
  • To save effort and time, double or triple up on the ingredients. This recipe freezes well!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Boil
  • Cuisine: American

Keywords: kidney bean soup recipe, simple kidney bean soup, canned kidney bean soup, vegan kidney bean soup, vegetarian kidney bean soup, kidney bean recipe, red kidney bean soup, rajma soup