To begin with, the Mexican Red Kidney Beans Soup Recipe, let’s start by washing and soaking the red kidney beans overnight or for at least 6-7 hours. 

Add beans, oregano, salt, cumin powder, 2 garlic cloves, onion and 5 cups of water. Boil them in a pressure pan for 30 to 40 minutes till they become soft and gooey.

If you are boiling in a pot, bring them to a boil, and then reduce the heat to medium-low, cook covered and stirring occasionally, until beans are tender, about 2 hours.

Once cooked transfer them in a blender and make a smooth puree. Season it with salt and pepper. Set aside.

In a skillet add little oil and add chopped onions saute them till they become translucent and lose their crispness. 

Now add chopped garlic (2 cloves) and continue to cook for a couple of minutes. As the onions and garlic get cooked add chopped tomatoes and cook them till they become soft and tender.

Let it cool and then transfer it in a blender to combine into a smooth puree.

In a large saucepan combine the pureed beans and pureed tomatoes and add 1 cup water or vegetable stock. Cook on a medium flame till it starts to thicken.

Add fresh cream and season with Salt and Pepper.