Kidney Beans Soup with Tortilla Crisps

The Kidney Beans Soup recipe is adapted from Tarla Dalal's food magazine.

Here's how I made it:

1 tsp olive oil

1/2 cup onions - finely chopped

1/2 cup tomatoes - finely chopped

1 15.5oz can of kidney beans - drained & rinsed

1 clove garlic - finely chopped

1 tsp salt or to taste

1/2 tsp sugar

1 tsp cumin pwd

1 tsp lemon juice

few drops of Tabasco sauce per taste

For garnish - finely chopped green onions & cilantro, sour cream, avocado pieces

Heat the oil and fry the onions till softened and beginning to brown. Add the tomatoes and garlic and cook few minutes on medium low heat. Add the kidney beans, salt, sugar, cumin pwd and about 1 cup water. Boil for 5 mins till the kidney beans get soft. Take off heat and cool. Then blend half of the soup and mix it back with the rest. This gives it a good consistency. Check and adjust seasonings, heat the soup once more, add the lemon juice and hot sauce as desired. Serve hot garnished with the chopped green onions, chopped cilantro, a dollop of sour cream and avocado pieces.

This Kidney Beans Soup goes to the BSI - Kidney Beans event at Sandhya's Kitchen.

This event was started by My Bizzy Kitchen.

I served this Kidney Bean  Soup with Tortilla Crisps. I had some Whole Wheat Tortillas lying around for 2 weeks and neither my hubby nor my daughter seemed to like their taste very much. So I decided to turn them into these crisps to go with the soup. I spread some shredded Mexican style cheese on the tortillas and baked them in a pre-heated 400 F oven for 5 mins., then garnished with some chopped cilantro. Thats it...tasty, whole wheat tortilla crisps are ready. They were over in a jiffy...need I say more! You could also serve them with salsa.