Mexican Bean Soup

Soak the red kidney beans for 6-8 hours or overnight. Boil the beans till its soft.

Don't over boil but at the same time make sure the beans are cooked till slightly split open but still hold their shape too.

Take oil in a thick bottomed pan. Add the garlic and fry for a few seconds. Now add the tender spinach leaves, red bell peppers, tomatoes and green capsicum one by one, frying for a few seconds after each addition. Add dried oregano.

When everything is cooked and soft, add the cooked kidney beans along with the water it was boiled in. Can add more water or vegetable stock to make the required consistency of soup.

Season it with salt, chilli powder and cumin powder.
Let it boil nicely and simmer for 5 to 10 minutes.

Serve hot in a bowl by garnishing it with chopped spring onions, coriander leaves & crumbled feta. (I don't like feta so I didn't use)

You can eat as well as sip it!
One can have it with steamed rice. It can be served with tortilla or toasted bread too.