Kidney Bean & Red Pepper Soup With A Kick

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recipe by Sophie H.

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon

This is a hearty soup with a kick that would make a mouth-watering lunch or light dinner. If you prefer a chunkier soup, remove a third of the soup before blending and add it back to reheat. Make sure you have plenty of sour cream on hand to cool down the heat.

recipe updated Sep 14, 2020


  • Onion icon
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    4 (about 24 g)
  • Red bell pepper icon
    Red bell pepper
    2 (about 300 g)
  • Fresh chili icon
    Fresh chili
    2 (about 40 g)
  • Cilantro icon
    2 tbsp (about 3.6 g)
  • Lemon peel icon
    Lemon peel
    1 (about 20 g)
  • Sunflower oil icon
    Sunflower oil
    2 tbsp (about 28.5 g)
  • Vegetable stock icon
    Vegetable stock
    900 ml (about 900 g)
  • Tomato purée icon
    Tomato purée
    750 ml (about 825 g)
  • Sweet chili sauce icon
    Sweet chili sauce
    2 tbsp (about 36 g)
  • Canned red kidney beans icon
    Canned red kidney beans
    400 g (about 1 ½ cups)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Sour cream icon
    Sour cream
    75 ml (about 75 g)
  • Tortilla chips icon
    Tortilla chips
    as needed


  • kCook icon Wooden spoon
  • kCook icon Blender
  • kCook icon Large saucepan
  • kCook icon Blender jug
  • kCook icon Small bowl

Step preview

  1. Add sunflower oil to a clean large saucepan
  2. Heat - medium heat
  3. Add onion and garlic clove to the large saucepan
  4. Cook gently until softened - 5 min
  5. Add red bell pepper and fresh chili to the large saucepan
  6. Cook - approx 3 min
  7. Add vegetable stock, tomato purée, sweet chili sauce, canned red kidney beans, cilantro and salt & pepper to the large saucepan
  8. Stir
  9. Heat until boiling then reduce heat
  10. Cover to simmer - 30 min
  11. Let cool slightly
  12. Transfer content of large saucepan to blender jug
  13. Blend until smooth
  14. Transfer content of blender jug to large saucepan
  15. Season to taste
  16. Heat gently
  17. Serve
  18. Top with sour cream
  19. Garnish with lemon peel
  20. Add tortilla chips to the large saucepan
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